I recently espoused the virtues of the versatility of Salmon and this recipe is a perfect example of that, with the sweet and savoury flavours complimenting the lovely, rich, tender salmon perfectly. The marinade for this dish is lovely and simple and can be prepared the day before if you so desire, which allows for more time the flavours to infuse with the salmon. It’s great served with rice, noodles or just with a lovely big, helping of green veggies.
Sweet 'n' Spicy Soy SalmonPrint Recipe
- 2 x Salmon Fillets
- 5 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Honey
- 1 tbsp Sriracha Sauce
- 1 x Red Chilli
- 2 x Garlic Cloves
- 15g Ginger
Peel and roughly the ginger, garlic cloves and the red chilli and place into a food processor along with the soy sauce, fish sauce, honey and sriracha. Blitz until everything is combined.
Take a resealable food bag and place the salmon into the bag along with the marinade - covering the salmon completely - seal, and place into the fridge to marinade for a minimum of 5 hours or overnight.
When ready to cook, place a pan over a medium heat and add a little oil to the pan to heat up.
Add the salmon to the pan, reserving the marinade, and cook for 5 minutes on each side until the salmon is cooked through.
Remove the salmon from the pan and leave to rest.
Add the marinade to the pan and reduce it down in the pan for a couple of minutes until it becomes a sticky glaze.
Add the glaze over the top of the salmon and serve.