Salmon Fillet with Honey, Orange and Ginger

This quick and easy salmon recipe is sweet with the honey, while the orange and ginger accompanies the fish delightfully.

Serve this dish with a plateful of salad, or some new baby potatoes and steam vegetables for a meal that takes 30 minutes to complete from start to finish.

Serves 2

Ingredients

2 fresh salmon fillets
1 tbsp of honey
juice of 1 orange
2 tsp of grated ginger
a handful of chopped fresh coriander
sprinkle of salt and freshly cracked black pepper

Method

1. Turn on the oven and heat at 200 degrees.
   
2. Place tin foil on a baking tray and lay on the two salmon fillets. Turn up the foil so that it can hold a small amount of liquid.
   
3. Now grate the ginger root and squeeze the juice from the orange.
   
4. Mix together with the honey to form a paste and pour over the salmon fillets.
   
5. The paste will fall off, so wrap up the tin foil around the sides of the fillets.
   
6. Sprinkle on the chopped coriander and place in the oven for 20 to 25 minutes depending on how well done you like your salmon.
   

To improve the above recipe you should marinate the salmon fixture in the mixture for at least a few hours.

Yeah this blog needed some pictures - so here is a salmon fillet :)

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Honey and orange marinated gammon

Honey and orange marinated gammon recipe - perfect for a sumptuous roast or to serve cold, as our house love to do for tea on Christmas Day.

Ingredients 

1kg piece of unsmoked gammon joint

4 cloves

10 peppercorns

10 coriander seeds

1 tbsp orange marmalade

1 tbsp of honey 

1 tsp of grated orange rind

1 tsp of grated ginger

juice of half an orange

one slice of orange for garnish

Method

This is simple. Combine all the ingredients together (apart from the orange slice), mix well and then smear all over the gammon. It is quite runny so there will be plenty of juice in the pan. Place the orange slice on top before covering loosely with tin foil and place in a preheated oven (190 degrees) for 140 minutes. Take the foil off for the last hour to allow the top of the meat form a lovely crust. Also baste throughout with the juices. 

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