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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
I find bringing a Japanese element into the preparation of salmon works very well.
In a blender, combine the ginger with the remaining marinade ingredients and blend until smooth. Arrange the pieces of salmon in a dish and pour the marinade over, turning the fish to coat well. Cover and marinate in the fridge for a minimum of 3 hours.
Meanwhile, make the sauce. Sweat the shallots in the butter until translucent. Add the stock and curry paste, and reduce by half. Add t