From Marsh Mash Spring 2017

(serves 2)

Ingredients:

• 2 x boneless salmon fillets - about 200g/7oz each
• 1 x tablespoon whole grain mustard
• ½ teaspoon ground ginger (or ½”/1.5cm piece of fresh root ginger, grated)
• 2 x teaspoons clear runny honey (you may need more before serving depending on taste)
• 1 tablespoon light soy sauce
• 500ml bottle of Porter or dark non-bitter ale (I used Romney Marsh Brewery Cinque Porter at 4.5%) – you will need 125ml/4.5 fluid ounces for this recipe
• Optional - 1-2 garlic cloves, crushed (or ½ teaspoon dry garlic granules)
• Olive Oil for frying
• 2 x tablespoons cornflour

Method:

1. Open beer and set aside 125ml/4.5 fluid ounces, pour the rest into a glass to drink.
2. Rinse salmon fillets under the tap and place in a dish, side by side, skin side up.
3. Mix together the mustard, ginger, honey, soy sauce and beer (and garlic, if using) in a bowl, then pour the marinade over the salmon making sure the fish is covered. Cover dish with cling film and place in the fridge for at least 4 hours.
4. When ready to cook, remove the salmon from the marinade and gently fry in the olive oil for 4 minutes, skin side down first, turn fish over and remove skin if you wish (it will come off easily). Place cooked fish on a warm plate and cover with a lid – set to one side.
5. Mix 2 tablespoons of the marinade with the cornflour in a separate bowl to form a paste, then gradually add the rest of the marinade a little at a time, stirring until mixed. Using the salmon pan, stir the marinade again and pour it in to the pan over a low heat. Gradually heat sauce, stirring all the time, until thick. Taste - if the sauce is too bitter, add a little more honey, a small amount at a time, until the desired taste is reached.

To serve:

Remove the lid from salmon, pour some of the sauce over it and put any spare sauce into a small jug. Serve with fresh vegetables, a mixed salad or plain boiled rice.

Chef’s Note:

This recipe works well with other white fish (i.e. cod or haddock) or diced chicken breast instead of salmon.

Shirley Johnson

AFRM Branch Member