- 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
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.
Pak choi, sliced tenderstem broccoli and sugar snap peas sautéed with lots of garlic make the perfect accompaniments.