Sticky salmon
Serves 2
Ingredients:
Roughly 240g of fresh wild salmon
½ tsp crushed star anise
½ tsp ginger powder
1 tsp garlic powder
As many chilli flakes as you can handle. I’m not keen on overly spicy food to the point I can’t taste the flavours.
75ml soy sauce
2 tbsp honey
½ tsp cinnamon powder
Method:
Pre-heat your oven to 170°C
Clean and descale your salmon, and pat it down with kitchen towel to remove some of the excess water. Place into a deep and relatively small dish as you want the ingredients to cover the entirety of the fish.
Mix all ingredients in a separate bowl, then coat the fish well.
Place in the oven to cook for 30 minutes. At 10 minutes, remove the dish. Tilt the bowl and with a spoon, take some of the glaze and pour back over the fish to cover it again. Repeat this again at 20 minutes.
Serving suggestions:
Serve with brown rice and steamed veggies for extra nutrition. My suggestion is crispy kale.
Tips:
Don’t add salt because the soy sauce adds enough sodium. If you can find a low sodium soy sauce, even better.