Leave to marinade for a couple of hours prior to cooking for a punchier flavour. You can increase or decrease the amount of hot sauce in the marinade depending on your heat preference.
2 portions of salmon (skin on) 2 cloves garlic, crushed 1 thumb ginger, grated 2 tbsp olive oil 1 tbsp soy sauce 3 tsbp sweet chilli 2 tbsp hot sauce (optional) 1 tsp smoked paprika 1 lime, chives, coriander & chilli
Preheat your oven to 200°c To make the marinade mix everything in a bowl except for the salmon, lime and fresh herbs. Add the salmon to the marinade and coat well. If time permits, leave to infuse (optional). Add a dash of oil to the pan. Once hot add the salmon flesh side down and fry for 3 minutes, or until coloured. Flip and fry skin side down for another 4 minutes. Squeeze 1/2 lime juice over the salmon and transfer to oven. Bake for 6 minutes. Garnish with lime wedges, chilli, herbs and serve.
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