Monday, 5 August 2013

Honey and soy sauce glazed salmon

Honey and soy sauce glazed salmon

2 big fillets of salmon (about 350g each)
1 lime (zest and juice)
3 tbsp soy sauce (I used Amoy Special Selection)
2 tbsp runny honey (for example, Clarks)
3tbsp olive oil
2 tbsp fish sauce
1 clove of garlic
1tbsp grated ginger (or frozen ginger flakes)
3 baby leeks

To make the glaze mix the following ingredients: the olive oil, honey, soy sauce, fish sauce, zest and juice of 1 lime, 1 finely chopped clove of garlic and some grated ginger (I confess I have a packet of ginger flakes in the freezer from Waitrose, very convenient for when you need just a small amount of ginger.) Don't worry about the amount of honey, 2tbsp might seem a lot for the fish, but as you add the juice and zest of 1 lime, it will counter-balance the flavours. But by all means, experiment yourself, this is not written in the Scriptures.
Slice the baby leeks.
Place the salmon fillets in a deep baking tray (the sauce will be splattering quite a bit, as you can see from the photo below). Scatter the leeks over the fish and leave it to marinade for at least half an hour before roasting/baking in the oven at 180C for about half an hour.
Serve hot with the rice.

The flavours are pretty amazing: the salmon is zingy and spicy, and very-very tasty. I had a medium piece left, and the next day made a potato salad with chopped potatoes, sliced apple and flaked fish (with the olive oil/lime dressing). It was lovely cold as well.

Many thanks to Darlene Schmidt for the inspiration. I have stumbled across her recipe for Salmon in Asian Soy, Honey & Ginger Sauce on I have adapted the recipe to suit the ingredients I had (I omitted the hoisin sauce and changed the quantities of the other ingredients etc but it was her recipe that inspired me. I have found quite a lot of soy and honey recipes for the salmon online, but this one was the most exciting).

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