Recipe of the Month: Oriental salmon fillets
With Cooking4 Cookery School founder Ann Murray
SO here we are, getting ready to celebrate the Queen’s Platinum Jubilee.
Whether you are pro-royalty or not, I think we can all agree that 70 years of doing anything is a great achievement.
The Queen has managed to keep the monarchy afloat in some turbulent times, and that’s quite something.
So, whether you’re planning a big or a small gathering over the four days of celebration, I’ve got a fabulously easy fish recipe for you, which can be cooked on the BBQ or in the oven.
Scale it up for more people or use a side of salmon if you’re having six people round.
Either way, you can’t fail to impress.
Oriental Salmon Fillets
A simple oriental dish which can be prepared and cooked in half an hour.
Salmon fillets – 2, 150g each
Agave nectar or honey- 2 tablespoons
Dark Soy Sauce – 6 tbsp
Dry chilli flakes or a little chopped fresh red chilli (optional)
Black Pepper to season
Here’s what you do:
In a shallow dish mix together the agave nectar or honey, soy and chilli and add a few turns of black pepper.
Put the salmon in a dish and leave to marinate (ideally in the fridge) covered for 30 mins.
Preheat the oven to Gas Mark 5/180C with a roasting tin in the oven to get hot.
Remove the tin from the oven.
Add the salmon to the tin, skin side down. Pour the marinade over the fish to stop it drying out.
Cook for 15 mins or until the fish is done. To check, insert a fork into the thickest part of the fish. If the fish comes away easily it’s done.
Serve with a green salad and crusty bread.