Featured Jamie Oliver Recipies

Picked by the Crystal Waters Staff!

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1 clove of garlic
1 x 3cm piece of ginger
1 fresh lime
3 tablespoons low-salt soy sauce
1 tablepsoon runny honey
1 teaspoon groundnut oil
2 x 120 g salmon fillets , scaled and pin-boned
1 tablespoon sesame seeds , optional

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Cloves of Garlic


You will need: 2 large or 4 small skewers

For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime. Next, add the soy, juice from half the lime, the honey and oil and mix together well.

Preheat the grill to medium and line a baking tray with tin foil. Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.

Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray. Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.

Meanwhile, toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool. Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate. Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

Tricks & tips: This recipe works really well with chicken, too, simply adjust the cooking time to make sure that the chicken is cooked through.

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150 ml low-salt soy sauce
75 ml rice mirin or rice wine
1 large thumb-sized piece ginger
1 lemon
2 limes
1 kg side of salmon

For the Salsa

1 red pepper
2 fresh green chillies
extra virgin olive oil
a few sprigs fresh mint
sea salt
freshly ground black pepper

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Cooking a side of salmon is really simple and a great recipe to have up your sleeve even if you’re not feeding a crowd, as the leftover fish will work really well flaked through a salad or pasta the next day. The salsa adds a lovely kick to contrast with the sweetness of the salmon.

Pour the soy sauce into a bowl with the mirin or rice wine. Finely grate in the ginger and the zest from the lemon and limes. Mix well then carefully pour into a large sandwich bag. Add the salmon to the bag, loosely folding it to help it fit. Squeeze out any excess air so the salmon is completely covered then tie a knot in the bag and pop in the fridge to marinate for around 1½ hours.

Preheat your oven to 200ºC/400ºF/gas 6. Ten minutes before the salmon has finished marinating, put an ovenproof griddle pan on a high heat to get nice and hot. When the time’s up, transfer the salmon to a plate and pat it dry with kitchen paper, discarding the soy marinade. Sear the salmon for 1 minute on the screaming hot griddle pan, skin-side down, then place in the hot oven to cook for 10 to 12 minutes, or until cooked through.

Meanwhile, make the salsa. Mix the chopped pepper and chillies in a bowl with the juice of the zested limes and twice as much extra virgin olive oil. Finely chop and add the mint leaves and a pinch of salt and pepper then have a taste and tweak the seasoning if needed.

Serve the salsa with the lovely baked salmon, roasted sweet potatoes and a fresh green salad.