One of the family’s favourite recipes, which they never tire of. The recipe changes slightly every time, depending on what I can find in the fridge, but here is the latest version…🐟🌱
1 side of salmon (cut into 2 pieces)
130 g light soya sauce
1 tablespoon runny honey
1 tablespoon of sesame oil
3 lime leaves, finely chopped
1 lemongrass stalk, finely chopped
1 garlic clove, crushed
1 lime (juice)
1 red chilli, seeds removed and finely chopped
1 bunch coriander, stalks finely chopped (save the leaves for decoration)
3 spring onions, thinly sliced
Mix together the marinade ingredients, then pour over the salmon (skin side up) in an ovenproof dish. Leave for about 40 mins (in the fridge) for the flavours in infuse.
Turn the salmon over, then roast in the oven (200 degrees C, conventional) for 15 minutes, basting occasionally.
Remove from the oven and turn on the grill to high. Grill the salmon for a couple of minutes until it starts to caramelise.
Test the salmon for ‘doneness’ by gently pressing the flesh. If it breaks into clean flakes it’s cooked (alternatively test with a digital thermometer: 135 degrees F /57 degrees C).
Sprinkle with the coriander leaves, spring onions, extra chili and squeeze over more lime juice.
Served here with sticky rice and tomato with a ginger salsa.