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Honey & Ginger Spiced Salmon

A three-day chag means 6 main meals and even the most ardent meat-eaters are likely to tire of this heavy fare. See the light with divine dairy, fabulous fish, and a selection of show-stopper salads inspired by our recently published salads 'n desserts collection. Just the fact you can use real butter 'n cream should be incentive enough, and this sublime Honey 'n Ginger Baked Salmon could very well make this your most memorable meal all chag.


  • 2 teaspoons ground coriander

  • 1 teaspoon crushed garlic

  • 2 teaspoons fresh ginger, grated

  • 1/4 cup honey

  • 1 teaspoon crushed garlic

  • 1/4 cup soya sauce

  • 1 tablespoon lemon juice

  • 1 teaspoon sesame oil

  • Finely chopped cilantro/chives

  • 4 salmon fillets

  • Coarse black pepper and salt (Maldon always best)

Method: 1: Grind coriander seeds or crush in a plastic bag/foil envelope - can substitute with ground coriander though the coarse seeds have maximum flavor - and mix together with honey, soya sauce, garlic, ginger, sesame oil and lemon juice to make a glaze. 2: Season salmon on both sides with salt and coarse black pepper, and brush both sides of fish with glaze, reserving remainder. 3: Oven bake for approximately 8 - 12 minutes till salmon is firm to the touch then transfer to a plate and ideally keep warm. 4: Heat remaining glaze in a small pot with the chopped cilantro/chives and simmer a few minutes till syrupy then pour delicious glaze over the warm salmon. Cook's Notes: Salmon may be baked in foil parcels as detailed below for easy clean-up. Recipe can easily be doubled. I keep fresh ginger peeled in the freezer and grate from frozen which is far easier and means you always have fresh ginger at hand. Salmon may be drizzled with glaze and served at room temperature if this works better for you. Recipe serves 4.

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