Ingredients

• 4 salmon fillets
• skin on
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• salt and freshly ground black pepper
• 1 orange
• juice and zest only
• 1 tbsp honey
• 2 tbsp soy sauce
• 3cm/1¼in piece ginger
• peeled and grated
• 4 garlic cloves
• peeled and crushed
• 2 tbsp olive oil
• drizzle sesame oil
• cooked couscous

Directions

• First pat dry the salmon fillets with kitchen paper. Mix the ginger
• cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated.
• Put the orange juice and zest
• honey
• soy sauce
• ginger and garlic into a small saucepan. Heat gently until the honey has melted
• then turn up the heat and cook until the volume of liquid has reduced by half. Set aside.
• Heat the olive oil in a large frying pan. When it is very hot
• add the salmon fillets
• skin-side down. Cook for 3-4 minutes until the skin is crisp and the fillets can easily be lifted away from the pan – if they are at all resistant
• leave for a little longer.
• Turn the fillets over and cook for a further minute
• then pour the sauce round the fillets. Cook for a minute or two longer until the sauce is syrupy.
• Serve the salmon skin-side up with a little sesame oil drizzled over
• the sauce spooned over and couscous on the side.