|Difficulty Easy||Prep 480m||Cooking 25m||Serves 4|
The best part is that it is a low maintenance dish with very little prep and dishes used. It’s a total winner!
If there is one dinner that appears on our weekly family menu time and time again it’s this one. It is genuinely difficult to decipher whether plates have been used or not because they are quite literally licked clean.
This recipe is a salmon-based affair. Salmon is such a superfood for the whole family and seeing everyone finish this dinner and ask for more makes my mammy heart very happy. I’m biased but you kind of have to try this recipe to believe me when I say the flavour is absolutely off the charts. The best part is that it is such a low maintenance dish with very little prep and dishes used. It’s a total winner!
I give you ... Tracey’s Sticky Soy Garlic Salmon (or something). Just try it, you’ll thank me later.
Time needed: 8 hours and 25 minutes.
Lay the salmon fillets in a baking dish.
Lay the salmon fillets skin side down in a baking dish. We are a family of three and buy the family pack from Aldi which has four fillets so the adults get one and a bit and our son has one (but always asks for more)
Combine all of the ingredients.
Combine all of the other ingredients into a runny paste/juice and pour directly on to the salmon covering it well.
Marinade the salmon in the fridge.
Leave in the fridge for as long as you can ( I make it in the morning and let it marinade all day as it literally takes two minutes to whip up)
Cover with tinfoil and cook for 20-25 minutes.
Cover with tin foil and when you’re ready to cook it place in a pre-heated oven at about 180’C for 20-25 minutes. DO NOT OVERCOOK as overcooked salmon is just not a good time. Check it after 15 minutes and see how things are going.
And that, my friends, is it! The best part of this dish is how easy it is to pair with other things. Sometimes I boil some baby potatoes and then throw them into the oven while the salmon is cooking. When I’ve removed the salmon from the dish and plate up I then toss the cooked crispy potatoes in the remaining marinade and it’s a taste explosion.
I’ll usually add a full punnet of mushrooms to a diced courgette and fry on the pan for five minutes with some garlic, soy sauce and cumin when the salmon is almost done. Sometimes I go the extra mile and add Pak Choy which cooks really quickly and tastes amazing. This is a show-stopping dinner with no effort needed on your part at all.