Ingredients
- 75ml maple syrup
- Juice of 2 lemons
- 1 tbsp of dark soy sauce
- 1 tbsp of normal soy sauce
- 1 clove of garlic
- 2 tsp grated root ginger
- Pack of 4 wild Alaskan sockeye salmon fillets
- Lettuce 1 and 1/2 avocados
- Wild rice
- Sesame seeds
Preparation
- Preheat the oven to 180 degrees. Mix maple syrup, lemon juice, soy sauce, garlic and ginger in a shallow bowl.
- Add the salmon leave to marinate to 15-45 (it tastes better when left longer in the marinade, but can be left little time if wanted)
- While the salmon is marinating take some lettuce and wash it after but it in a bowl mixed with avocado and cook some wild rice and mix it all so the avocado goes a bit mushy
- Lift the salmon from the marinade and put in a baking tray add a bit of sauce and sprinkle some sesame seeds over the salmon.
- Put it in the oven for 10-15* until nicely browned and throughly cooked. *(depends on the size of the fillets)
- Meanwhile, pour the marinade into a small pan and bring to the boil. Simmer gently for a while until syrupy.
- Strain into a small jug and pour over the salmon to serve. Enjoy the salmon with the salad and the sauce.
