Categories: chinese, fish, main course, spices, steak

Ingredients

• 8x200g portions of Salmon
• Oriental Marinade
• ·1 tbsp NoMU Oriental Rub
• ·1 tsp sesame oil
• ·a glug of vegetable or peanut oil
• ·1/2 cup Kikoman soy sauce
• ·2 spring onions, finely sliced
• ·2 cloves garlic, finely chopped
• ·4cm ginger, peeled and grated
• ·2 tbsp sweet thai chilli sauce or chilli jam
• ·1 tsp fish sauce
• ·1 tbsp oyster sauce
• ·juice and jest of 2 limes

Directions

1. In a small saucepan, gently fry the NoMU Oriental Rub in a glug of oil. Add the remaining marinade ingredients and simmer until slightly thickened. Set aside to cool.

2. Marinate the salmon for ½ hour in a cool place. In a hot non-stick pan, sear the salmon flesh side first for 3 minutes. Turn the salmon around and cook for a further 2 minutes. Cooking time will vary according to the thickness of the fillet, but the salmon must be rare and moist in the centre.

3. Serve on wilted Chinese greens and wasabi potato puree. Heat any remaining marinade and drizzle over the salmon. Garnish with finely sliced spring onion and red chilli or fresh coriander and snipped chives.

4. Note1: This recipe is absolutely superb cooked over hot coals as the salmon has a beautiful smoky flavour.

5. Note2: This deliciously versatile marinade is especially suited to Salmon, Chicken, Pork and Duck.

6. Note 3: The truth is it’s actually fantastic on just about anything. It is also so easy to put together and to keep a bottle of ready-to-use marinade in the fridge all year round.

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