LEMON GRASS AND HONEY MARINATED SALMON
The flavours of lemongrass, honey, garlic and ginger infuse into the salmon to create a mouthwatering dish, deserving of guests really….but equally at home as a special family meal. Salmon is so rich that you don’t need a lot for each person (200 g is probably adequate) and this marinade tends to cut the richness quite nicely. Serve with a simple green salad as a crispy and colourful contrast and maybe some steamed baby potatoes or a good sourdough or ciabatta. It ticks all the boxes for me as it takes a mere 10 minutes to prepare and another 10 minutes to cook – just enough time to throw a salad together in a bowl, set the table and round up the kids.
2 lemongrass stems, outer layers removed and inner layers finely chopped
2 cm ginger root, finely chopped
2 cloves garlic, finely chopped
¼ cup soy sauce
¼ cup honey
1 tbsp lemon juice
800 g salmon, boned but skin on
Spring onions/scallions, green leafy salad, edible flowers and lemon wedges to serve
Combine the lemongrass, ginger and garlic in a mortar and pound until crushed and fragrant.
Add the soya sauce and honey. Spread this marinade over the salmon, cover and refrigerate for 30 minutes if you have time. Otherwise its fine cooked immediately as the flavours are strong and it will still taste great.
Preheat your oven to 200°C/400°F.
Place the salmon on a baking paper lined tray and bake for 10 minutes or until the salmon is cooked to your liking.
Transfer the salmon to a serving dish, sprinkle with spring onions/scallions and serve alongside a fresh green salad, edible flowers and lemon wedges.