Honey & Ginger Spiced Salmon | Meatland

2 teaspoons fresh ginger, grated (see notes)
1 tablespoon whole coriander seeds OR 2 teaspoons ground coriander
1 teaspoon crushed garlic
1/4 cup honey
1/4 cup soya sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
Finely chopped cilantro/chives
4 salmon fillets
Coarse black pepper and salt (Maldon always best)

* See Honey & Mustard Salmon alternative recipe below.

1: Grind coriander seeds or crush in a plastic bag/foil envelope - can substitute with ground coriander though the coarse seeds have maximum flavor - and mix together with honey, soya sauce, garlic, ginger, sesame oil and lemon juice to make a glaze.
2: Season salmon on both sides with salt and coarse black pepper, and brush both sides of fish with glaze, reserving remainder.
3: Oven bake for approximately 8 - 12 minutes till salmon is firm to the touch then transfer to a plate and ideally keep warm.
4: Heat remaining glaze in a small pot with the chopped cilantro/chives and simmer a few minutes till syrupy then pour delicious glaze over the warm salmon.

COOK'S NOTES: Salmon may be baked in foil parcels as detailed below for easy clean-up. Recipe can easily be doubled. I keep fresh ginger peeled in the freezer and grate from frozen which is far easier and means you always have fresh ginger at hand. Salmon may be drizzled with glaze and served at room temperature if this works better for you.

Mix 1/4 cup wholegrain Dijon mustard, 1/4 cup honey, 1 tablespoon lemon juice, 2 teaspoons crushed garlic, 1/2 teaspoon smoked paprika (see our NEW Chipotle spice), coarse black pepper and salt together, place salmon in foil, pour over honey 'n mustard sauce, enclose with foil and cook for 10 minutes. Open foil for a few minutes further to broil and serve sprinkled with chopped parsley.