INGREDIENTS: |
Marinade
4 tbsp Stone's Original Ginger Wine
2 Beetroot (cooked & grated)
1 sprig Thyme
1 sprig Rosemary
1 Lemon (cut into wedges)
1 Orange (cut into wedges)
1 Red chilli (de-seeded and finely chopped)
1 pinch Sugar
Salt and black pepper
Salmon
6 x 100g(4oz) Salmon fillets (smoked are preferable)
Watercress
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 Mix the marinade ingredients in a bowl.
Wash the salmon and pat dry with kitchen towel. Place in a shallow dish, pour the marinade over it, cover and refrigerate. Leave the salmon to marinate for 8 hours.
Place the salmon in an ovenproof dish. Cover with foil and cook in a preheated oven at 170 C|340 F|Gas Mark 3 for 20-30 minutes.
Garnished with watercress and serve immediately with new potatoes and seasonal vegetables.
Serves 6.
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