Ingredients
- 1 whole side salmon
- coriander, finely chopped, red chilli, deseeded and finely chopped, and lime wedges to serve
- for the marinade
- 2tbsp each soy sauce, honey and rice wine vinegar
- 4tbsp hoisin sauce
- 2 star anise
- 2tsp each Thai 7 spice and Thai fish sauce
- 2 garlic cloves, crushed
Method
Mix all the marinade ingredients together. Place the salmon on a large piece of foil, bring the edges up to form a boat around it, pour over the marinade and scrunch the edges together. Leave in the fridge to marinate for at least 6 hours, or overnight.
To cook, heat the oven to 220C, 200C fan, 425F, gas 7. Remove the salmon from the marinade and place on a very well oiled double piece of foil in a roasting tin. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked.
Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour over the salmon for the last 5 minutes of cooking, then, when sticky and slightly caramelised, transfer the fish to a serving platter and scatter with coriander and chilli. Serve with lime wedges.
Top Tip
Pak choi, sliced tenderstem broccoli and sugar snap peas sautéed with lots of garlic make the perfect accompaniments.
