I’ve been eating a lot of fish recently in an attempt to cut down on other meats and improve my diet. Salmon, in particular, is rich in omega 3 and incredibly versatile. It also happens to be on offer in my local shop at the moment so expect plenty of salmon related goodness.
The recipe below is for a gorgeous oriental style dish with a whole side of salmon that is marinated in a sticky soy marinade and delicately oven cooked for a ridiculously moist and tender result.
You could use this marinade on salmon portions but using a whole side gives really succulent results. To be honest, you could serve this sauce on a piece of scabby roadkill and it would still be amaze-balls!
- 1 whole side salmon
- coriander, finely chopped,
- Spring onions, sliced
- Sesame seeds
- red chilli, deseeded and finely chopped,
- lime wedges to serve
For the marinade:
- 2 tbsp each soy sauce and rice wine vinegar
- 1 tbsp honey
- 4 tbsp hoisin sauce
- 2 star anise
- 1 tsp Thai 7 spice (optional)
- 2 tsp Thai fish sauce
- 2 garlic cloves, crushed
- Mix all the marinade ingredients together in a large dish. Place the salmon, skin side up, into the dish. Leave in the fridge to marinate for at least 6 hours, or overnight.
- To cook, heat the oven to 220C, 200C fan. Remove the salmon from the marinade and place on a foil lined roasting tray. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked.
- Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour half over the salmon for the last 5 minutes of cooking, then, when sticky and slightly caramelised, remove from the oven and scatter with coriander, spring onions, sesame seeds and chilli. Cut the salmon into portions and with a fish slice, serve the salmon up on plates, removing the skin as you serve. Serve with sticky rice, green veg and lime wedges. Drizzle with the remaining sauce if desired.