4 x 180g (0.4lbs) Norwegian salmon fillets
1 tablespoon sugar (0.5oz)
1 tablespoon five spice powder (0.5oz)
1 tablespoon coriander, ground (0.5oz)
1 tablespoon black pepper (0.5oz)
1/2 tablespoon salt (0.26oz)
1/4 cup fresh orange juice (2.2oz)
1/2 cup low sodium soy sauce (4.4oz)
1/3 cup honey (2.9oz)
2 tablespoons spring onion, finely chopped (1oz)
1 piece fresh ginger, grated
1/2 tablespoon sesame oil (0.26oz)
2 garlic cloves, minced
Mix the spice ingredients together.
Mix all the glaze ingredients together.
Prepare the Cobb with the frying dish and pre-heat with the lid on.
Bring the glaze ingredients to the boil and simmer for 6 minutes in the frying dish.
Rub the salmon with the spice mixture, “spray and cook” the griddle plate and heat it on the Cobb with the lid on for 5 minutes.
Grill the salmon, skin side down first basting with the glaze for 4-6 minutes.
Turn the fish and cook on the flesh side for 4 minutes.
Serve this with the Nicoise salad.
LEMON, PARSLEY AND GARLIC NEW POTATOES (NICOISE)
550g new potatoes (1.2lbs)
Handful flat leaf parsley, chopped
1 lemon, zested
2 cloves garlic, crushed
125ml black olives (4.3oz)
100g cherry tomatoes, halved (3.5oz)
Boil the potatoes for 15-20 minutes (peeling is optional).
Toss in a pan with the other ingredients and season.
Serve with Norwegian salmon.
OPTION: green beans, asparagus, wholegrain mustard and boiled egg can all be added to this dish.
Recipe by Cobb SA