Salmon Fillet in Narsharab Marinade

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This Middle Eastern-Caucasian version of Japanese teriyaki achieves a richness of flavor through the combination of soy sauce and narsharab.

Ingredients

Smoked haddock fillet - 1½ kg
Mild Chili Spice - 2 pieces
Narshehab sauce - 1 fl oz
Soy Sauce - 1 fl oz
Vegetable Oil - 3 fl oz
Scallions - 1.8 oz
Thyme - 6 stalks

Step by Step guide

Step 1

Mix the narsharab sauce with soy sauce, vegetable oil, julienned chili peppers, and thyme leaves. Pour this marinade over the previously cut portion-sized pieces of salmon fillet. Cover with plastic wrap and let marinate for half an hour in the refrigerator.

Step 2

Preheat the oven to 356°F, line a baking tray with parchment paper, and arrange the marinated salmon slices on it. Place the tray with the salmon in the oven for 7 to 10 minutes, depending on your preferred level of doneness.

Step 3

Bring the remaining marinade to a boil in a saucepan and remove from heat. Serve the fish garnished with chili peppers cooked in the marinade, green onions, and drizzled with the marinade sauce.