Salmon with Orange Asian Marinade

It’s been such beautiful weather this week. Walking around the beach and bay you’d never know we are supposed to be in lockdown – there are so many people out and about. We’ve had a couple of visits to the nursery so are busily planting before the weather cools off again.

Tonight we’re having this super easy Salmon dish. There’s no need to do too much to prepare till about an hour before you’re ready to serve. And you’ll make this one again & again – friends think it’s delicious and it’s really so easy!

Salmon with Orange Asian Marinade for two

2 pieces salmon, skin off
juice from half an orange
2 tbsp soy sauce (try regular or dark for different flavours)
large garlic clove crushed
1 tsp grated ginger
half tsp finely chopped chilli
1 tspn honey

Mix the orange juice, soy, garlic, ginger, chilli. Add some chopped coriander if you like. Pop the salmon into a small ovenproof dish and pour over the marinade. Drizzle with honey. Leave for 1 hour.

Heat oven to 220 degrees. Pop into hot oven for 10 minutes.

Easy Peasy? It’s done.

Serve with whatever but we like sweet potato mash with peas and green Asian vegetables.

About Robert

Robert’s introduction to jazz came in his late teens with visits to the El Rocco Club, Sydney’s premier jazz venue of that era. One of the main attractions was Mike Nock’s Three Out Trio, often playing original works and setting a new direction for Australian jazz. It was a thrilling scene & defined Robert’s life long interest in contemporary jazz.


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