Thursday, 6 December 2012

This is definitely one of my favourite summer recipes. You can also use Salmon trout if you prefer... Today I am serving it with a Hartenberg riesling, which has just received four stars in the John Platters guide.


serves 2-4

600g raw salmon

1/4 cup olive oil

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green spring onions, sliced

Line a baking try with foil and place a wire rack over top. Spray the rack with olive oil spray and cook.

In a large roasting tray, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, honey and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat your grill (I set it at 220 degrees usually)

Remove salmon from marinade and place on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the grill. Cook for 10-12 minutes, depending on the salmon’s thickness until easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

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