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Roasted Sticky Chilli Salmon

A sweet and sticky salmon dish with Asian flavours that makes for a beautiful evening meal.

Roasted Sticky Chilli Salmon

Serves 6-8 

1.5-2kg side fresh salmon

1 cup maple syrup

2 limes, juice and zest

1 lemon, zest only 

3-4 kaffir lime leaves, very finely shredded

2.5cm piece fresh ginger, finely grated

2 tbsp kecap manis

2 red chillis, deseeded and finely chopped

2 shallots, finely diced

asparagus, slivered and steamed to serve

green salad, to serve

Prepare salmon by trimming away any fatty side pieces or uneven ends. Using sharp, strong tweezers, remove the bones that appear down the centre spine of the salmon.

In a glass bowl or jug, mix together the maple syrup, lime juice and zest, lemon zest, kaffir lime leaves, ginger, soy sauce, chillis and shallots. Season to taste. Brush mixture liberally over the flesh side of the fish. Cover and leave to marinate in the fridge for 20-30 minutes.

Preheat oven to 200°C. Place fish on an oven tray lined with baking paper. Bake for 20-25 minutes. Baste with excess marinade and cook until salmon is still slightly pink on the inside and opaque on the outside. Reserve 200g salmon.

Serve with steamed fresh asparagus and a green salad.

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