Amongst the vouchers from my latest mailing from Tesco Healthy Living Club was a rather random one for a free lime. Never having been one to turn down a freebie I dutifully collected my free lime (and several lots of 20 points for buying other items). I had 2 salmon steaks defrosting in the freezer – to do “something” with and decided to whip up an oriental marinade and finish a bottle of sesame oil in the process.
1 tbs sesame oil
Juice and zest of one lime (roll the lime on the work top pressing firmly prior to zesting and juicing to get more juice from it)
2 cloves of garlic finely chopped
A dab of tamarind paste – I just dipped the tip of the knife the pot
2 Salmon Steaks
Mix the oil, lime, garlic and tamarind together and pour over the salmon in an oven proof dish, leave to marinade for at least 12 hours. Bake the salmon for 15 to 20 min in the marinade at GM4 / 350F / 180C until cooked. The marinade will thicken and make a coating sauce. Serve on a bed of spinach with chilli flakes to taste.
The cooked salmon freezes well. If you plan your cooking ahead freezing the fish / meat in the marinade is a useful shortcut if you are pushed for time the evening before, simply take out of the freezer and the meat / fish will be perfectly marinaded.