- Baked Salmon With Sherry Marinade.jpg (52.63 KiB) Viewed 525 times
Takes: 50 minutes (plus 6 hours marinating time)
Serves: 10
No nutritional information available.
Ingredients
- 1 side of salmon with skin (approximately 1.4kg)
- 6 clementines
- 5 star anise
- 350ml dry sherry
- Salt and pepper
- 3 tbsp honey
- 2 stalks of dill
Method
1. Rinse the salmon, pat dry and pull out any bones with tweezers. Place in a large, shallow dish.
2. In a bowl mix the zest and juice of 2 clementines with star anise and 200ml of the sherry. Pour over the salmon, cover with cling film and chill for at least 6 hours.
3. Once marinated place the salmon skin side down on a baking tray lined with baking paper. Decorate with clementine slices and star anise. Season with salt and pepper and cook in a preheated the oven at 180°C/160°C Fan/Gas Mark 4.
4. Meanwhile, add the zest and juice of the remaining 2 clementines, the remaining 150ml of sherry and the honey in a small pan. Bring to the boil and simmer for 6 - 8 minutes, until reduced.
5. After 30 minutes remove the salmon from the oven and brush with some of the syrup. Bake for a further 5 minutes. Repeat and bake for a final 5 minutes. Serve garnished with a little dill.
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