Sweet and Sticky Salmon with Leeks
A beautiful marinade that doesn’t overpower the flavour of the salmon. If you want more of a substantial meal, double the marinade and serve with rice, ensuring that the marinade has been sufficiently heated through to remove any bacteria that might be present.
- 400g salmon, sliced
- 1 garlic clove, finely chopped
- 2 tbsp soy sauce
- 2 tbsp tomato sauce
- 1 tsp rice wine vinegar
- 1 tbsp demerara sugar
- 500g leeks, thinly sliced
Mix together the garlic, soy sauce, tomato sauce, rice wine vinegar and sugar. Place the sliced salmon into a dish and coat with the marinade. Leave in the fridge for 45 minutes or overnight.
Heat some oil in a wok and stir fry the leeks for about 10 minutes. Remove them and place to one side. Add some more oil and stir fry the salmon and marinade for 2 minutes. Place on top of the leeks and serve.