The oily flesh of Tassie salmon loves a zippy marinade - this one is a pan-Asian (a little bit Thai, a little bit Chinese, a little bit Vietnamese) blend of finely chopped lemongrass, ginger, coriander, lime zest and garlic, with GF soy and a little honey and it couldn't be simpler to cook, either in a frying pan or in the oven. First defrost fully then pat the fillet dry and sear, skin side down, in a lightly oiled, oven-proof frying pan for four minutes, then cook in a preheated 200C oven for eight minutes. Remove from the oven and pour the glaze around the salmon. Alternatively, place on a baking-paper-lined tray and place in a 200C oven for 6 minutes, remove, pour glaze over salmon, and return to the oven for a further 4-6 minutes or until cooked to your liking. Either way, serve the salmon with lime cheeks, julienned spring onions and sliced chillies. Serving size is one marinated, boneless 500g tail piece of salmon, plus the glaze.
Tasmanian salmon, garlic, coriander, ginger, lime zest, lemongrass, soy (GF), olive oil, honey. (FISH, SOY).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve, sprinkled with julienned spring onions and chilli, with a noodle salad or rice and stir-fried Asian greens or a slaw dressed with soy sauce and rice vinegar..