Spice Drops® are ideal for creating quick and easy marinades. The fennel in the Mulling Spices Spice Drops® beautifully enhances the flavour of the fish.
INGREDIENTS
- 2 salmon fillets (150g each), skin on
- 4 drops Mulling Spices Spice Drops®
- 4 drops Pepper Spice Drops®
- Juice of 1 lemon
- A pinch of salt
- 2 tbsp olive oil
- 1 clove garlic, sliced
- 1 inch piece ginger, sliced thinly
METHOD
- Place the salmon fillets with the skin on a plate suitable for marinating.
- Mix the Spice Drops® with half of the lemon juice in a small jug or ramekin.
- With clean hands, rub the marinade lightly on both sides of the fillets. Then rub the salt on to the fillets.
- Cover the plate and put the salmon in the fridge for 30 minutes.
- Add the oil to a frying pan on low flame. Sauté the garlic and ginger slices.
- Place the marinated fillets, skin side down, into the pan. Fry for 3 minutes until crisp. Flip the fillets over, lower the heat and cook for 3 minutes more until the skin is crispy and brown.
- Serve warm with the remaining lemon juice.
RECIPES THAT ALSO USE BLACK PEPPER, MULLING SPICES
- Lentil Stew with Crispy Okra
- Spicy Guacamole
- Butternut Squash with Lemongrass Soup (Syns Counted)
- MULLED WINE WITH WHISKEY
- STRAWBERRY GIN AND TONIC
- Spicy Avocado Salsa
- Cauliflower and almond curry Recipe
- Christmas Bundt Cakes with Orange, Nutmeg and Cinnamon
- Griddled Lamb Chops with Spiced Chickpeas by Ren Behan
- Chicken Tikka Skewers with Garlic and Chilli Mayo
- Christmas Bread and Butter Pudding Recipe
- Sautéed Pineapple with Black Pepper Syrup
- Quinoa and Vegetable Pulao
- Quick Stir Fry
- Beetroot Hummus
- Cucumber Tzatziki
- Salmon or Chicken Marinade for Barbecue
- Yogurt and Parsley Salad Dressing
- Hot salad with Lemongrass dressing
- Grilled chicken tikka
- CRUNCHY POPPADOMS WITH PINEAPPLE SALSA
- FISH CUTLETS
- ROASTED SQUASH AND PARSNIP WITH BROWN BUTTER
- MULLED WINE TRIFLE
- THAI CORN, CHILLI & LIME CROUSTADES
- Minced Pie Muffins
- Pan Fried Salmon Fillets Infused With Mulling Spices
