Manuka honey has always been a perfect match with salmon and this recipe by Ray McVinnie is one of our favourite salmon dishes.
- 5 Tbsp Japanese Soy Sauce
- 5 Tbsp Mirin
- 2 Tbsp Manuka Honey
- 600g piece skinned boned salmon fillet
- 3 handfuls small cos lettuce leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled and sliced
- 2 spring onions, thinly sliced
- 2 Tbsp toasted sesame seeds
Put the soy sauce, mirin and honey into a small saucepan and heat, stirring until the honey dissolves. Remove from the heat and cool.
Place the salmon in a lightly oiled roasting dish just big enough to hold it. Pour the soy mixture over the top, and turn the salmon so that the former skin side is upwards. Marinate 1 hour.
Preheat the oven to 200C.
Turn the salmon over and place in the oven for about 10-15 minutes or until just cooked through. Occasionally brush the marinade over the flesh of the salmon as it cooks. Remove the salmon from oven and reserve.
Place the Cos lettuce in a wide shallow bowl. Put the tomatoes, avocado and spring onions on top. Break the warm salmon into large bite sized pieces and place it on top of everything. Pour the marinade over the salmon. Sprinkle the sesame seeds over everything.
Serve with lemon wedges for squeezing