Teriyaki Salmon

Monday 5th February 2018

Serves: 6
Salmon coated in a sticky marinade is one of the best ways to serve this King of fish.  Serve with vegetables and new potatoes or with some crushed ripe avocado on toasted rye bread.
2 cloves garlic, crushed
Piece fresh root ginger about the size of your thumb, peeled and grated
1 red chilli, de-seeded and chopped
1 banana shallot, peeled and chopped
50ml sunflower oil
4fl oz. soy sauce
Juice 2 oranges, about 125ml
4 Tbsp. runny honey
½ Tbsp. sesame oil
For the Salmon
6 x 180g Salmon fillets

Prepare the marinade.  Put ginger, chilli, shallots, garlic and oil into a food processor and blitz to a chunky paste.  

In a small bowl, combine the soya sauce, orange juice, honey and sesame oil. 

Heat a frying pan over low heat, add the paste and cook for 10 minutes, until aromatic.

Add the soya sauce mix to the pan and simmer for 15 minutes.

Remove from heat and allow to cool completely.  The sauce should be dark, slightly thick and sticky.  This could be done a day in advance.

Put salmon into a shallow dish and spoon a decent amount of marinade over each fillet.  Cover and leave to marinate in fridge for 20 minutes.

When ready to cook, remove fish from the fridge.  Pre-heat oven to 220C, 200 Fan, Gas 7

Line a baking sheet with non- stick liner or baking parchment.

Place salmon, skin side down on paper and cook in hot oven for about 10 -12 minutes, or until cooked to your liking.  Allow to cool slightly before serving with the vegetables.



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