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Salmon baked with Asian marinade ( Lynda Cowley)
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1 kg | salmon fillet, skinless, pin- boned |
2 kaffir lime leaves, sliced | |
2 | lemongrass stems,, ( white piece only ), chopped |
1/2 bunch | fresh coriander |
2 cm piece Ginger, peeled, grated | |
4 cloves | garlic, peeled, crushed |
4 | spring onions, finely sliced |
2 | limes, halves |
1/2 cup | soysauce |
1/3 cup | warmed honey |
Using a mortar n pestle, pound the lime leaves n lemongrass until fragrant
Add coriander stalks, ginger and garlic
Add soy sauce
Place the fish in a glass dish and pour the marinade all over
Cover and refrigerate for a minimum 1 hour
Preheat the oven to 200 degree C
Line a large tray with baking paper
Place the salmon on the tray
Brush with warmed honey
Bake for 10 minutes
Transfer the fish to a serving platter
Sprinkle with chopped coriander leaves and spring onion
Squeeze lime juice over
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