Edward Hayden’s Asian Crusted Salmon

Paired with: The Bend in the River Pinot Grigio

Serves 6

You will need

6 salmon darnes/fillets

For the marinade

2 tablespoons honey

3floz/75ml soy sauce

2 cloves garlic, crushed

1 inch root ginger, crushed

For the crust

4oz/110g cashew nuts, roughly crushed

Grated zest & juice of 1 lime

2 tablespoons corainder, chopped

½ red chilli, finely diced

Method

Mix together all the ingredients for the marinade in a large bowl.

Add in the salmon darnes and mix well to ensure they are completely coated

Leave the salmon to marinade for at least 30 minutes but If time allows leave the salmon darnes to marinade for 2-3 hours

Meanwhile in a small mixing bowl, mix together all the ingredients for the crust.

Preheat the oven to 180C/350F/Gas Mark 4. Line two baking trays with some baking parchment.

Place the salmon darnes and the marinade on the prepared baking trays, 6 on each, and divide the nutty crust between the salmon darnes and bake in the preheated oven for 20 minutes

Remove from the oven, allow to cool down and refrigerate overnight.

To serve, arrange some mixed lettuce leaves onto a large serving platter and arrange the chilled and crusted salmon darnes on top.

Edward’s handy hints

This salmon is delicious served warm also with a tasty noodle stir fry or some steamed green vegetables.

Feel free to use this cooking method for other fish such as seabass or monkfish.

Do not leave the salmon to marinate overnight as the marinade is just too strong.

Paired with: The Bend in the River Pinot Grigio

Tasting notes: The Bend in the River portrays an aspirational lifestyle brand which exemplifies style and appeals to discerning consumers who want the good things in life - great taste coupled with contemporary, classic design. With flavours of cherry, herbs, honey and pear, it is the ideal accompaniment to Asian cuisine, fish and vegetarian dishes.

The Bend in the River wine is available from Supervalu stores

MAKE: Edward Hayden's Asian Crusted Salmon