CELEBRITY CHEF EDWARD ENTERTAINS WITH TOP DISH

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 salmon darnes/fillets

Marinade:

*2 tablespoons 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 serv

ing 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.