Recipe: Sticky Asian Salmon

Cooks: CircoTherm® 170°C for 12-14 minutes.

Prep: 15 minutes

4 skin-on salmon fillets

2 cloves of garlic, peeled and minced

2 tbsp soy sauce

1 tbsp sesame oil

Pinch of black pepper

1 tbsp brown muscovado suagr

3 tbsps honey

To serve

400 g cooked basmati and wild rice

80 g baby salad leaves

1 tsp sesame seeds

1/4 tsp chilli flakes

1 fresh chilli, thinly sliced

A small bunch coriander, roughly chopped

Lime slices

_{*Allergens highlighted in bold.}

Preheat your NEFF oven to CircoTherm® 170°C.

Place the salmon in a bowl and, in another bowl, mix together the garlic, soy sauce, sesame oil, pepper, sugar and honey. Spoon the mixture over the salmon, then cover and allow to marinate for 10 minutes.

Remove the salmon from the marinade and place skin-side-down on a non-stick baking tray. Drizzle a tablespoon of the remaining marinade over each salmon fillet.

Place in the oven and cook for 12-14 minutes until the salmon is just starting to caramelise on the top. Remove from the oven.

Serve in four bowls along with the rice and salad leaves. Top with sesame seeds, chilli flakes, sliced chillies, coriander and lime slices.