Monday 5th February 2018
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.
Easter Feasts - Desserts - Decadent Chocolate CakeFriday 9th February 2018
Easter Feasts - Desserts - Heart Shaped PavlovaFriday 9th February 2018
Easter Feasts - Main Course - Baked Salmon with DillFriday 9th February 2018
Easter Feasts - Main Meals - Slow cooked Shoulder Lamb with Red Wine and AubergineFriday 9th February 2018
Dinner For 2 - Minty Dressed SaladFriday 9th February 2018