Saumon asiatique au miel et à l’ail

Ingrédients

• 3 salmon fillets, skin-on
• 3 fresh garlic cloves
• 1 inch fresh ginger
• 3 Tablespoons light soy sauce
• 1 1/2 Tablespoons honey
• 2 teaspoons oyster sauce
• 2 teaspoons rice vinegar

Préparation

1. 1

   Mince the ginger and garlic. Mix well with the sauces. Leave the salmon in the sauce till it is at room temperature, about 20 minutes. (If not, the fish fillet will be tough after baking.)

2. 2

   Once at room temperature (don't leave it for more than 30 minutes), place the salmon on a parchment paper-lined baking tray. (If not the sugars will create a mess on your tray!) Bake at 200C (390F)/ 180C (355F) fan for 10-12 minutes. (Exact time depends on the thickness of your fish.)

3. 3

   Whilst the salmon fillet is baking, simmer the sauce marinade for a few minutes- make sure it is thoroughly cooked since the raw fish was sitting in it. When you remove the fish from the oven, spread the honey garlic sauce on the fish. Garnish with sliced green onions, lightly toasted sesame seeds, and sliced red chilies (optional.)