Harvey Clarke-Smith's
Salmon Dish
By Harvey Clarke-Smith, Junior Strategist
Ingredients
2 sticks of Lemongrass
1 bunch of Coriander, stalks finely sliced, leaves reserved
5cm piece of Ginger, finely grated
4 cloves of Garlic, finely grated
½ cup dark Soy Sauce
1 large Salmon Fillet (obviously), scaled and pin-boned
4 tbsp Honey
2 Red Chillies, de-seeded and finely sliced
4 Spring Onions, finely sliced
Method
Bash up your lemon grass and mix it with the soy sauce, coriander stalks, ginger and garlic then rub all over the salmon fillet.
Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with cling film.
Preheat your grill to its highest setting. When you’re ready to cook the salmon, remove it from the marinade, brush with honey and grill for 10 minutes.
Fork up the cooked salmon a little so everyone can see how great it looks, inside and out.
Serve sprinkled with the chillies, spring onions and reserved coriander leaves.
