Try to leave the salmon in the marinade for as long as you can to get those great flavours. It's great on the barbecue.
Recipe courtesy of Jamie Oliver
Episode: Bon Voyage
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Total:
1 hr 42 min
Prep:
30 min
Inactive:
2 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the marinade:
For the salsa

Directions

To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours

Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.

Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.

After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven OR bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.

Twice as much olive oil to the juices .

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