Delicious hot or cold. Serves 4 generously but can probably feed 6 for a light lunch.
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Ingredients
- 1 kg salmon side skin on
- 4 tbsp honey
- 2 red chilli finely sliced
- 4 spring onions finely sliced
- 1 lime juiced
- 1 tsp sesame oil
Marinade
- 2 sticks lemon grass roughly chopped
- 100 ml dark soy sauce
- 1 small pack fresh coriander stalks for the marinade and leaves to dress at the end
- 3 cm ginger peeled and roughly chopped
- 2 cloves garlic peeled and roughly chopped
Instructions
- First make the marinade. Put lemongrass, soy, coriander stalks, ginger and garlic in a small food processor and blitz to a paste. Pour the marinade over the top of the salmon, cover and put in the fridge for at least a couple of hours or overnight.
- Preheat the grill to medium high setting. When you’re ready to cook the salmon, remove it from the marinade and lightly scrape the bits of lemon grass off the fish and lie on a foil covered baking tray. Drizzle or brush honey over the flesh and grill for 10 minutes. It might need longer depending on the thickness of your salmon. You can test by inserting a skewer into the fattest part then very gently touching it to your lip. if its still cold, the fish will need longer. Be careful.
- Once cooked, remove to a serving dish, fork up the cooked salmon a little so that everyone can the lovely dark sticky outside and juicy pink fish underneath. Serve sprinkled with the chillies, spring onions, coriander leaves. Then drizzle all over with sesame oil and squeeze the limes.
Nutrition
Calories: 472kcalCarbohydrates: 26gProtein: 53gFat: 17gSaturated Fat: 3gCholesterol: 138mgSodium: 1512mgPotassium: 1475mgFiber: 1gSugar: 20gVitamin A: 443IUVitamin C: 40mgCalcium: 61mgIron: 4mg
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