Roasted Oriental Salmon is a joy. The flavors of honey, ginger, lime, and star anise combine for a fabulous marinade, making the fish perfectly delish.
Roasted Oriental Salmon
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: Other Asian
Serves: 8 servings
- whole salmon 5 1/2 pounds (2.5 kg), cleaned and descaled
- lime wedges to serve
For the marinade
- 6 fluid ounces (175 ml) dark soy sauce
- 6 fluid ounces (175 ml) rice wine vinegar or dry sherry
- 6 garlic cloves, cut into wafer thin slices
- 3 inch (7.5 cm) piece fresh root ginger
- 3 Tablespoons runny honey
- 4 whole star anise, lightly crushed
- Make three to four diagonal slashes on either side of the cleaned fish and place it in a non-metallic dish.
- To make the marinade, combine all the ingredients in a food processor or blender. Coat the salmon well with the marinade, then cover and chill for at least 8 hours, or overnight, turning it occasionally.
- Preheat the oven to 400°F/180°C fan oven/Gas Mark 6. Place the salmon on a large piece of foil in a roasting tin, spoon a little of the marinade over the top and loosely wrap the foil around the fish. Cook for 35 to 40 minutes or until the salmon is just cooked through.
- Open the foil and place the fish under a hot grill for 6 to 8 minutes or until golden. Cool and chill the salmon until required.
- Arrange the banana leaves on a serving plate and place the salmon on top. Garnish with lime wedges, then serve.
The cooking time will depend on the thickness of the fish rather than its weight - a fatter-fleshed fish will take more time than a lean one, even if they weigh the same.
Serving size: per serving Calories: 390