Sticky Hoisin Salmon

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IMG_20160119_175529[1] 19/01/2016

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!

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
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