I love the combination of oriental flavours in this dish. This dish is perfect to serve either hot or cold. Salmon is a popular fish in Irish homes, but sometimes I feel it needs a helping hand, flavour-wise and with this fragrant marinade and unusual nutty crust it will become a staple at your dinner parties and special family celebrations?
6 salmon darnes/fillets
2 tablespoons honey
3floz/75ml soy sauce
2 cloves garlic, crushed
1 inch root ginger, crushed
4oz/110g cashew nuts, roughly crushed
Grated zest & juice of 1 lime
2 tablespoons coriander, chopped
½ red chilli, finely diced
Mix together all the ingredients for the marinade in a large bowl.
Add in the salmon darnes and mix well to ensure they are completely coated
Leave the salmon to marinade for at least 30 minutes but If time allows leave the salmon darnes to marinade for 2-3 hours
Meanwhile in a small mixing bowl, mix together all the ingredients for the crust.
Preheat the oven to 180C/350F/Gas Mark 4. Line two baking trays with some baking parchment.
Place the salmon darnes and the marinade on the prepared baking trays, 6 on each, and divide the nutty crust between the salmon darnes and bake in the preheated oven for 20 minutes
Remove from the oven, allow to cool down and refrigerate overnight.
To serve, arrange some mixed lettuce leaves onto a large serving platter and arrange the chilled and crusted salmon darnes on top.
Edward’s Handy Hint: • This salmon is delicious served warm also with a tasty noodle stir fry or some steamed green vegetables. • Feel free to use this cooking method for other fish such as seabass or monkfish. • Do not leave the salmon to marinate overnight as the marinade is just too strong.