20 mins plus marinating time
Super easy
serves 6
About the recipe
This easy salmon is gorgeous and juicy inside, dark and sticky outside – the perfect contrast.
Ingredients
2 sticks of fresh lemongrass
1 bunch of fresh coriander (30g)
5cm piece of fresh ginger
4 cloves of garlic
½ x small bottle of low-salt dark soy sauce
1 large salmon fillet , (about 1kg), ask your fishmonger, scaled and pin-boned, from sustainable sources
4 tablespoons runny honey
2 red chillies
4 spring onions
2 limes
Method
- Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
- Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
- Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
- Deseed the chillies and finely slice with the spring onions.
- Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
- Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.
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