Oriental glazed salmon

In a small saucepan, gently fry the NoMU Oriental Rub in a glug of oil.

Add the remaining marinade ingredients and simmer gently until slightly thickened. Set aside to cool and marinate the salmon portions for ½ hour in the fridge. While the salmon in marinating prepare the potato puree and set aside to keep warm.

In a very hot non-stick frying pan, sear the salmon, skin side first for 3 minutes. Turn the salmon around and cook for a further 2 minutes. Cooking time will vary according to the thickness of the fillet, but the salmon must be beautifully pink and moist in the centre.

While cooking the salmon steam the Chinese greens until slightly wilted.

For serving place the potato puree on each plate, cover with some greens and place the salmon on top. Heat up any remaining marinade and drizzle over the salmon just before serving. Garnish with finely sliced spring onion and red chilli or fresh coriander and snipped chives.

TIPS:

1. This recipe is absolutely superb cooked over hot coals as the salmon has a beautiful smoky flavour.

2. This deliciously versatile marinade is especially suited to salmon, chicken, pork and duck, although it’s fantastic on just about anything. It is also so easy to put together. Keep a bottle of ready-to-use marinade in the fridge!