Sticky side of salmon

SERVES 8

If you’re looking for a quick and easy main course, this one is on the table in under 30 mins – great for pescatarians.

YOU WILL NEED

1 whole side salmon handful coriander leaves, chopped 1 red chilli, finely chopped

1 lime, cut in wedges, to serve

For the marinade:

2tbsp soy sauce

2tbsp honey

2tbsp rice wine vinegar

4tbsp hoisin sauce

2 star anise

2tsp Thai seven spice

(or use Chinese 5 spice)

2tsp Thai fish sauce

2 garlic cloves, crushed

1

Mix all the marinade ingredients together. Put the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate overnight or at least 6 hrs.

2

To cook, heat the oven to 200C Fan/gas 7. Remove the salmon from the marinade (reserve the marinade in a small pan) then transfer to a well oiled double piece of foil in a roasting tin/ lipped tray. Roast for 20 mins until cooked through.

3

Meanwhile, bring the marinade to the boil then turn the heat down and simmer for a few mins until thick and syrupy.

4

Pour the mixture over the salmon for the last 5 mins of cooking, then, when slightly caramelised, transfer the fish to a serving platter and scatter with the coriander and chilli. Serve with lime wedges for squeezing.

TIP IF SERVING FEWER PEOPLE, USE HALF SIDES OF SALMON AND LESS MARINADE MIXTURE.