Ingredients

1 tbsp coriander seeds

¼ cup tamari or soy sauce

¼ cup honey

2 tbsp lime juice

2 cloves garlic, crushed

2 tsp finely grated ginger

2 tsp sriarcha chilli sauce

1½kg side of salmon, skin removed

1 long red chilli, thinly sliced

Lime wedges and micro herbs, to serve

Method

1.

Preheat oven to 220C. Line a long shallow oven tray with baking paper. Crush the coriander with a mortar and pestle. Toast seeds in a small frying pan over a low heat for 5 minutes until fragrant.

2.

Place tamari, honey, juice, garlic, ginger and sriracha in a small jug. Add coriander seeds and stir to combine. Place salmon on prepared tray and spoon over ¾ of the sauce until salmon is coated. Roast for 12-15 minutes, basting with pan juices halfway. Cook until salmon is glazed but still pink in the middle.

3.

Transfer to a platter and drizzle with just enough remaining sauce to moisten the top. Sprinkle with chilli and micro herbs. Squeeze with lime wedges. Flake salmon into large pieces on platter to serve.

Tip

You can use the same topping on salmon or fish fillets.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.