EDWARD ENTERTAINS
THIS WEEK: ASIAN CRUSTED SALMON
Serves 6
I love the combination of oriental flavours in this dish. This dish is perfect to serve either hot or cold. Salmon is a popular fish in Irish homes, but sometimes I feel it needs a helping hand, flavour-wise and with this fragrant marinade and unusual nutty crust it will become a staple at your dinner parties and special family celebrations.
RECIPE
*6 Marinade:
*2 tablespoons salmon darnes/fillets honey *3floz/75ml soy sauce
*2 cloves garlic, crushed
*1 inch root ginger, crushed
Crust:
*4oz/110g cashew nuts, roughly crushed
*Grated zest & juice of 1 lime
*2 tablespoons corainder, chopped
*red chilli, finely diced
METHOD
*Mix together all the ingredients for the marinade in a large bowl.
*Add in the salmon darnes and mix well to ensure they are completely coated.
*Leave the salmon to marinade for at least 30 minutes but if time allows leave the salmon darnes to marinade for 2-3 hours. *Meanwhile in a small mixing bowl, mix together all the ingredients for the crust.
*Preheat the oven to 180C/350F/ Gas Mark 4. Line two baking trays with some baking parchment.
*Place the salmon darnes and the marinade on the prepared baking trays, 6 on each, and divide the nutty crust between the salmon darnes and bake in the preheated oven for 20 minutes
*Remove from the oven, allow to cool down and refrigerate overnight.
To serve, arrange some mixed lettuce leaves onto a large serving platter and arrange the chilled and crusted salmon darnes on top. Edward’s Handy Hint:
· This salmon is delicious served warm also with a tasty noodle stir fry or some steamed green vegetables.
· Feel free to use this cooking method for other fish such as seabass or monkfish.
· Do not leave the salmon to marinate overnight as the marinade is just too strong.