Ingredients
4 tbsp soy sauce
6 tbsp raw bush honey
1 tsp miso paste
1½ tsp grated fresh ginger
½ tsp SIDS CRAZY LEMON
3 cloves garlic, pressed
500 g salmon fillet, without skin
1 tsp peanut oil
Directions
Combine soy sauce, honey, miso paste, ginger, SIDS CRAZY LEMON and garlic in a bowl and whisk well.
Place marinade and Salmon fillet in a Ziplock bag and refrigerate for at least 30 minutes or overnight.
Preheat oven to 180°C.
Preheat a heavy pan with just a tiny bit of peanut oil. Once your pan is extremely hot, sear the top of the salmon for about 1 minute until you have a nice crust.
Immediately transfer the salmon to an oven-proof non-stick pan. Flip salmon so the crisp side is face up.
Bake the salmon in the oven for 15-20 minutes. (depending on thickness) Baste salmon with the sauce halfway through.
Pour marinate out of the Ziplock bag into a sauce pan. Bring sauce over medium high heat to a boil and simmer for about 5 minutes until reduced.
Serve Salmon with reduced sauce.
