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Serves8
Preparation Time20 mins
Additional Time4 hrs or overnight marinating time
Cooking Time45 mins
Ingredients.
2 whole fillets of salmon (weighing approx. 1kg each)
1 lemon, sliced into wedges
1 small orange, sliced into wedges
For the Marinade3tbsp Kikkoman Less Salt Soy Sauce
3 red chillies, deseeded and finely chopped
2tbsp hot chilli sauce
Zest and juice of 1 lemon
2tbsp runny honey
For the salad450g long grain rice
1½tbsp olive oil
1 red onion, finely sliced
1 red pepper, de-seeded and chopped
150g sweetcorn niblets
2tbsp chopped parsley
Method.
In a bowl mix together the soy sauce, chillies, chilli sauce, lemon zest, juice and honey.
Wipe both of the salmon fillets and make several deep slashes through the skin. Place the first salmon fillet skin side down onto a double thickness of foil and arrange the lemons and oranges over the flesh. Spoon some of the chilli marinade over the fish. Place the second fillet over the first, skin side up. Now take some string and tie the fish fillets together, trimming the string ends as you go. Pour the remaining marinade over the salmon and leave to marinate in the fridge for at least 4 hours or overnight.
Preheat the oven to 200°C/400°F/Gas Mark 6. Bring the fish out of the fridge and allow it to come to room temperature. Baste the fish with any marinade that has dripped into the foil and then scrunch the foil up around the fish, leaving the top open. Roast for 45 minutes.
Meanwhile, rinse the rice and place in a saucepan with enough cold water to cover the surface by 2.5cm). Stir once and cook over a low heat covered with a tight fitting lid for 20 minutes.
Heat the oil in a frying pan and cook the onion and peppers for 5 minutes. Add the sweetcorn and toss well. Spoon the cooked rice into the pan and toss well with the parsley.
Remove the salmon from the oven and allow it to rest for a few minutes. Serve with the rice salad.
Preparation Time20 mins
Additional Time4 hrs or overnight marinating time
Cooking Time45 mins
Ingredients.
2 whole fillets of salmon (weighing approx. 1kg each)
1 lemon, sliced into wedges
1 small orange, sliced into wedges
For the Marinade3tbsp Kikkoman Less Salt Soy Sauce
3 red chillies, deseeded and finely chopped
2tbsp hot chilli sauce
Zest and juice of 1 lemon
2tbsp runny honey
For the salad450g long grain rice
1½tbsp olive oil
1 red onion, finely sliced
1 red pepper, de-seeded and chopped
150g sweetcorn niblets
2tbsp chopped parsley
Method.
In a bowl mix together the soy sauce, chillies, chilli sauce, lemon zest, juice and honey.
Wipe both of the salmon fillets and make several deep slashes through the skin. Place the first salmon fillet skin side down onto a double thickness of foil and arrange the lemons and oranges over the flesh. Spoon some of the chilli marinade over the fish. Place the second fillet over the first, skin side up. Now take some string and tie the fish fillets together, trimming the string ends as you go. Pour the remaining marinade over the salmon and leave to marinate in the fridge for at least 4 hours or overnight.
Preheat the oven to 200°C/400°F/Gas Mark 6. Bring the fish out of the fridge and allow it to come to room temperature. Baste the fish with any marinade that has dripped into the foil and then scrunch the foil up around the fish, leaving the top open. Roast for 45 minutes.
Meanwhile, rinse the rice and place in a saucepan with enough cold water to cover the surface by 2.5cm). Stir once and cook over a low heat covered with a tight fitting lid for 20 minutes.
Heat the oil in a frying pan and cook the onion and peppers for 5 minutes. Add the sweetcorn and toss well. Spoon the cooked rice into the pan and toss well with the parsley.
Remove the salmon from the oven and allow it to rest for a few minutes. Serve with the rice salad.
