It makes a good main meal if you like fish. I served it with white basmati rice and steamed vegetables (pak choy, broccoli and courgette/zucchini). You could serve it with potatoes, or noodles and/or salad.
I cooked the salmon in the oven, but you could cook them on a BBQ/grill if you wished.
4 salmon fillets (wild are good)
2 cloves garlic
3 tablespoons runny honey
1 1/2 teaspoons Tamari (soy sauce)
Juice of 1 lime
1/2 bunch fresh coriander (equal to about 1/2 cup chopped)
1 inch fresh ginger
- Preheat the oven to 180C/350F - unless you are preparing the salmon/marinade on advance.
- Line a baking tray with tin-foil and brush the foil with some vegetable oil.
- Place your salmon fillets on the oiled foil, skin side down.
- Take a small saucepan and add the garlic, honey, Tamari/soy sauce, lime juice, chopped coriander, and ginger. Stir well.
- Heat up the contents of the pan on the stove top, until the liquid is warm (approx. 5 minutes).
- Remove from the heat and pour over the salmon fillets. Leave them to marinate for 10 minutes or longer - depending upon how much time you have, as you can cover them and put them in the fridge for a few hours pre-cooking. During this time, keep spooning the liquid back over the salmon fillets (basting them).
- When you are ready to cook them, place the tray in the pre-heated oven and cook for 10 minutes, then remove it and baste them using a spoon to cover them in any remaining marinade. Put them back in for a further 5 to 10 minutes, depending on thickness (use a knife to check they are cooked through the centre).
- Serve with rice or noodles and salad or steamed vegetables.