500g salmon fillets
1 teaspoon ginger paste
1 tablespoon garlic paste
1 large lemon- juice and rind
2 tablespoon olive oil
1 level teaspoon black crushed pepper
1 tablespoon Dijon Mustard
1 tablespoon mayonnaise
½ teaspoon salt
1 teaspoon red chillie powder
1 tablespoon soy sauce
1 heaped tablespoon. Maggie chilli/garlic sauce
Handful chopped coriander and fresh parsley
Wash and drain salmon fillets well.
Mix all of the Asian marinade ingredients together into a paste, coat each salmon steak fillet well and refridgerate fro an hour or 2.
Remove fish from refridgerator ½ hour before baking.
Place in an oven proof tray and bake in a preheated oven on 180°C /gas mark 4 for 30to 35 minutes, or until fish is cooked
Turn fish fillets halfway through cooking time if preferred. If fish slices are very thick, more baking time may be required.
Caution: take care not to over cook salmon, as it may dry instead of being tender and moist.
Enjoy with Asian steamed veggies , creamy spinach and butternut.
Adapted from cooking with flair by Hasina Karim