Edward Hayden lives very near Nicholas Mosse Pottery in Kilkenny. He is a big fan of our pottery and regularly uses our pieces on his cookery slot on TV3's Ireland AM and also at his numerous demonstrations around the country.
Today he launches his latest and third cookbook - Food for Friends with O'Brien Press - so we wanted to congratulate him and wish him the best of luck with it. We also wanted to share his delicious recipe for Asian Crusted Salmon which was photographed by Carol Marks in our large rectangular Old Rose ovenware dish.
For more details about Edward and his books - www.edwardentertains.com
Asian Crusted Salmon
I love the combination of oriental flavours in this dish, and it's a perfect option as part of a buffet lunch or supper. Salmon is a popular dish in Irish homes, but sometimes it needs a helping hand flavour-wise and with this fragrant marinade and unusual nutty crust it will become a staple at your dinner parties and special family celebrations.
12 salmon darnes/fillets
2 tablespoons honey
4 fl oz/110ml soy sauce
2 cloves garlic, crushed
1 inch root ginger, crushed
6oz/175g cashew nuts, roughly crushed
grated zest & juice of 1 lime
2 tablespoons coriander, chopped
1/2 red chilli, finely diced
Mixed salad leaves
Mix together all the ingredients for the marinade in a large bowl.
Add in the salmon darnes and mix well to ensure they are completely coated.
Leave the salmon darnes to marrinae for a least 30 minutes; if time allows, 2-3 hours would be even better (but not overnight as it is just too strong).
Meanwhile, in a small mixing bowl, mix together all the ingredients for the crust.
Preheat the oven to 180C/350F/Gas Mark 4. Line two baking trays with some baking parchment (or use an ovenware dish). Place the salmon darnes and the marinade into the trays, six on each and divide the nutty crust between the salmon darnes and bake in the pre-heated oven for 20 minutes.
Remove from the oven, allow to cool down and refrigerate overnight.
To serve, arrange some mixed lettuce leaves onto a large serving platter, arranged the chilled and crusted salmon darnes on top and garnish with lime wedges.
Note: This salmon is also delicious served warm with a tasty noodle stir fry or some steamed green vegetables. This cooking method can also be used for other fish such as seabass or monkfish.