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This recipe from our 10 Year Cook Book features a perennially popular marinade that you can also use with chicken or pork with great success.
Serves 4
For the salmon
- finely grated zest and juice of ½ lime
- 1-2 red chillis. deseeded, finely chopped
- 1 garlic clove, finely grated
- 1 tbsp runny honey
- 4 salmon fillets
For the salad
- small punnet of cherry tomatoes halved
- 2 avocados peeled and sliced
- 100g bag mixed salad leaves
For the dressing
- 1-2 red chillis. deseeded, finely chopped
- 120ml extra virgin olive oil
- 20ml white wine vinegar
- 20ml balsamic vinegar
- 1 garlic clove, chopped
- 2 tbsp runny honey
- 3 tbsp Dijon mustard
Method:
In a shallow dish. mix all the ingredients for the salmon together, except the fish. Add the salmon fillets, cover and leave to marinate for 30 mins.
Do not marinate the fish for longer than this or the citrus juice may start to ‘cook’ the fillets.
Pre-heat the oven to 180°C. Place the salmon and marinade on a baking sheet, cover with foil and bake for 10 mins.
Meanwhile, place all the dressing ingredients in a blender and blend until smooth.
Arrange the tomatoes, avocados and leaves in a shallow dish, toss gently with the blended dressing. Serve with the baked salmon.
This dish is from our Clink 10 Year cookbook, available to purchase here from our online shop.
