Asian Inspired Salmon – Brenda

You can also substitute Mirin (Japanese rice wine, sweet) or dry sherry for the lime and honey.

1. For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime. (I do this in the food processor in less than a minute)
2. Next, add the soy, juice from half the lime, the honey and oil and mix together well.
3. Let marinade from 2 to 24 hrs in a big ziplock or covered plastic container. Give it a little shake from time to time to make sure the marinade is well-distributed..
4. The salmon can be cooked whole, on the stove top – if so, cook the skin part on high, and let it get crispy – then cook the other side till done – 6-8 minutes typically, depending on the thickness of the filet. Or, it can be roasted in the oven on about 350 degrees for 15-20 min.
5. Or it can be grilled – either whole or in kebabs.
6. Preheat the grill to medium and line a baking tray with tin foil.
7. In that case cut them up into 2.5cm cubes. (about 1 in) Toss them in the marinade and leave for around 10 minutes to absorb the flavor.
8. Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray. (if you like you could add veggies like zucchini and mushrooms to the skewers.
9. Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
10. Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
11. Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
12. Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens (spinach, seaweed salad, thai mixed salad, cucumber salad) and brown rice or rice noodl