I know all fish lovers will enjoy this recipe. I call it “Dawn’s Salmon”, because my daughter cooked it for us at recently at her place. Bert and I loved it so much we have it for special occasions now.
1 side of salmon or salmon fillets weighing about 1.5kg
1 bunch of coriander
4 spring onions finely chopped
4 limes or lemons halved
1 tablespoon of brown sugar
1/3 cup of honey
coriander for decoration
3 stalks of lemongrass chopped. Use the white part of the stem only. You can buy lemongrass in most supermarkets.
1 knob of fresh ginger, finely grated
4 cloves of garlic finely chopped
½ cup of soy sauce
Handful of coriander
- Place fish in a bowl and cover with the marinade for 2 hours or more.
- Heat the oven to 200 degrees.
- Line a large baking tray with baking paper.
- Remove the salmon from the marinade and gently brush away the marinade.
- Place salmon on the tray and drizzle over the honey.
- Bake for 10 minutes until the fish is pink in the centre.
- Heat a frying pan and when hot pour in the sugar.
- When the sugar melts add the lime or lemon halves facing down to caramelize them. They are ready when they are soft and have some colour.
- Remove the salmon from the oven and keep warm.
- Plate up and decorate with coriander and chopped spring onions.
- Place the caramelized limes around fish.
- Serve with brown or white rice with a salad.
Apologies to Jan. This was meant to be our Good Friday recipe, but I'm sure it's just as delicious a week late.