Tim Atkin | Master of Wine


21st Apr 2014

Asian sticky salmon

Asian sticky salmon

Wine: 2011 Tim Adams Protégé Clare Valley Riesling (£9.50, Tesco)

Off dry wines like this Clare Valley Riesling (from a producer who's equally good at making reds as he is white) are great for tempering the heat of chilli. The lime-like notes in the wine pick up on the lime in the dish, the freshness of the Riesling works well with the coriander and the acidity is a great foil for the texture of the salmon. 

Ingredients 1 whole side salmon for the marinade 2tbsp each soy sauce, honey and rice wine vinegar 4tbsp hoisin sauce 2 star anise 2tsp each Thai 7 spice and Thai fish sauce 2 garlic cloves, crushed chopped coriander, finely chopped red chilli and lime wedges, to serve1 Preparation Start preparing your salmon recipe by mixing all the marinade ingredients together. Place 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 for at least 6 hours, or overnight if you have time. To cook, heat the oven to 220 C, 200 C fan, 425 F, gas 7. Remove the salmon from the marinade and place on a very well oiled double piece of foil, in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then when sticky and slightly caramelised, transfer to a serving platter and scatter with coriander and chilli. Serve this simply delicious salmon recipe with lime wedges on the side.

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