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1½kg salmon side fillet (from the fish counter)
50ml dark soy sauce
2 garlic cloves, crushed
2 chillies, deseeded and finely chopped
2 cm ginger, peeled and roughly chopped
½ 100g pack coriander, leaves separated and stalks finely chopped
1 Finely grated zest of orange
2 tbsp clear honey
3 salad onions, finely sliced
1½ tbsp sesame seeds, toasted
Lime wedges, to serve
Preheat the oven to 200°C, gas mark 6. Lay the salmon skin-side down on a foil-lined baking tray.
Mix the dark soya, garlic, half of the chilli, the ginger, coriander stalks and orange zest together in a bowl. Spoon over the salmon. Wrap the tray in clingfilm and leave in the fridge for 30 minutes.
Remove the clingfilm, then place the salmon in the oven to bake for 20 minutes. Drizzle with the honey and return to the oven for a further 10 minutes, until the fish is opaque and flakes easily with a fork.
Remove from the oven and leave to rest for 5 minutes before sliding the flesh away from the skin onto a serving dish. Scatter with coriander leaves, salad onions, the remaining chilli and sesame seeds. Serve with the lime wedges to squeeze over.
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