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Sarah Stacey’s roast marinated salmon
Serves 8 Starters and mains
Ingredients
- 2kg side of salmon, deboned, skin on
For the marinade
- small-medium bottle dark soy sauce
- several garlic cloves, crushed
- big chunk ginger, grated
- 1/2 small jar runny honey, plus extra to taste
- big bunch coriander, leaves stripped and stalks very finely chopped
- 2-4 lemongrass sticks, bashed
To serve
- bunch spring onions, finely sliced
- chopped red pepper and/or handful pomegranate seeds
- handful coriander leaves
- 1/2 cucumber, sliced (optional)
- 2 limes, quartered
Method
You will need a roasting tin large enough to take the whole salmon side; you can curve it if needed but it should lie flat.
Put 2 large and long pieces of strong foil in the tin, one side to side, the other at right angles, so you can make into a parcel when you roast the salmon. This also helps you lift it out of the tin and onto a big serving platter once cooked. Lay the salmon on the foil, skin-side up.
Mix together all the marinade ingredients and pour over the salmon. Leave to marinate, chilled, for at least 30 minutes and up to 2 hours.
When you’re ready to cook the salmon, heat the oven to its highest setting. Baste the salmon with the marinade again and drizzle on some more runny honey. Pack up the salmon parcel, pleating the edges. Put the salmon in the oven, reducing the heat to around 200C/180C F/Gas 6 and cook for 17-20 minutes. Timing depends on the thickness of the fish. You can unwrap it and run a sharp knife down the middle to see if it’s cooked to your liking and baste it at the same time. Still wrapped, it will go on cooking after you take it out, but don’t be tempted to go for more than a few minutes. If it’s done as you wish, unwrap it and leave to cool a little.
Use the foil to lift it onto a serving platter. Gently pull the foil out. Scatter over the spring onions, pepper or pomegranate seeds, coriander and cucumber.
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