Perfect gluten-free marinade – works with chicken and vegetables too.
2 cloves garlic, peeled and chopped
40g (1½ oz) piece of ginger, peeled and chopped
30g (1¼ oz) red chilli, chopped
50g (2oz) shallots, peeled and chopped
50ml (2floz) Olive oil
125ml (4 ½ fl oz) Tamari (gluten free soy sauce)
Juice of 2-3 oranges – 125ml approx.
4 tbsp. honey
½ tbsp. sesame oil
4 x 240g (8½ oz) salmon fillets
For the marinade, put garlic, ginger, chili, shallots and olive oil in food processor and blitz to a chunky paste. Leave a few small bits of texture.
Combine tamari, orange juice, honey and sesame oil in a bowl
Over low heat add to a frying pan the paste and cook for 10 minutes until aromatic.
Add the tamari mixture and simmer for 25 minutes then remove from heat and leave to cool. It should be sticky, thickish and dark.
Put the salmon in a shallow dish and spoon good amounts of the marinade over each piece on the flesh side. Cover and leave for 1 hour in the fridge at least.
Preheat oven to 220C/425F/gas 7 and line a baking tray with parchment paper.
Place salmon fillets skin side down on the tray and cook on the oven for 6-8 minutes and to you desire. Sprinkle with sesame seeds and slice of lime to serve. Eat with roasted veggies such as courgette slices or cauliflower ice or whatever you fancy.