9th Jul 2012
Asian sticky salmon
This salmon recipe is great for feeding a crowd
Wine: 2011 Quinta de Azevedo Vinho Verde (£7.49, 11%, Waitrose)
A tangy, zesty, palate-tingling northern Portuguese blend of mostly Loureiro with 30% Pederna (a new one on me, too). This is light and slightly spritzy with nots of fresh lime, boileds sweets and a crisp, refreshing aftertaste. The wine works beautifully with the fleshy salmon and the Asian style marinade.
Easy/prepare ahead Preparation time 10 minutes, plus marinating Cooking time 15 to 20 minutes Serves 8 to 10 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 serve 1 Mix 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. 2 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 with lime wedges on the side. Per serving 219-175 calories, 12-10g fat (2-1.7g saturated), 4-3g carbohydrate