Honey and Soy Baked Salmon

Ingredients {serves 4}
4 salmon fillets, skin on
5 tbsp orange juice
5 tbsp acacia honey
4 1⁄2 tbsp light soy sauce
1 tbsp minced fresh ginger
5 garlic cloves, crushed
1 tbsp sunflower oil
1 tsp sesame oil
salt and black pepper
garnish:
250g buckwheat soba gluten-free noodles
sesame seeds (optional)

Preparation time:
30 mins, cooking time – 12 to 15 mins (20 mins well cooked)

Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).

In a small non-stick saucepan, pour in orange juice, honey, soy sauce, garlic and ginger. Heat gently over a medium heat, stirring only once, for approximately one minute, then remove and leave to cool completely. Now pass through a sieve and discard the garlic and ginger. In a large non-stick frying pan, heat the oils over a gentle heat, remove from the heat, place the salmon fillets in the pan, flesh side down, for 30 seconds. Flip over using kitchen tongs and place back on a medium heat to get the skin crispy (approx. 1-2 minutes) then remove from the heat and cool completely.

Season the flesh side with a touch of salt and black pepper. If you have time, marinate the salmon. When the fish is cold, place in a large freezer bag with half of the cooled marinade and chill for at least 30 minutes or overnight, turning the bag a couple of times. Line a baking tray with parchment paper or foil. Place the salmon fillets on the tray, and if you haven’t marinated the fish, pour 1⁄2 of your marinade over the salmon fillets, keeping the remaining marinade in the non-stick saucepan.

Bake in the preheated oven for 15 minutes. Reduce to 12 minutes if you like your salmon slightly rare in the middle. Bring the reserved marinade to a light boil in the small saucepan over a medium heat, cook for 5 minutes or until slightly thickened and syrupy.

Cook the buckwheat soba noodles as directed on the packaging. When the salmon is cooked, remove from the oven tray and pour over the remaining marinade. Sprinkle with sesame seeds (optional) and serve with the noodles.

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