I’m really amazed by the many different types of marinades as they are able to bring our food to a whole new level, even after just a short period of soaking. One of my favourites is an Asian-style sweet and sticky marinade, which is probably one of the quickest and simplest marinades in the world – yet it brings fresh and exciting flavours into our lives.

And it’s suitable not only for fish, but it goes very well with any type of meat and even with vegetables.

Ingredients for the marinade

  • 2 slices of salmon fillets (skin on-approx 250g)
  • 2 tbsp olive oil
  • 2 tbsp dark soy sauce
  • 2 tbsp runny honey
  • 2 tbsp cider vinegar or rice vinegar
  • 1 tsp minced ginger
  • 1 cloves of garlic
  • Salt and pepper to taste

Ingredients for the pasta dish

  • 200g dried or fresh tagliatelle
  • 2 tbsp olive oil
  • 1 clove of garlic (finely sliced)
  • 1 bunch of green asparagus
  • 2 handful of fresh spinach
  • 150ml single cream
  • Juice and zest of a half lemon
  • Salt and pepper to taste


Place all of the ingredients for the marinade in a bowl, mix it well, then add the salmon fillets in and turn to coat them in the sauce. Leave in the fridge to marinate for at least 30 minutes.

For the pasta dish, snap the woody bottoms of the asparagus stalks and throw them away (or use them for vegetable broth), then and cut up the rest of the stalks to bite-sized pieces.

In a frying pan on medium heat cook the salmon fillets 2-3 minutes on each side (skin side down first), then keep them warm.

In the meantime, cook the tagliatelle in plenty of boiling salted water according to pack instructions or use fresh homemade pasta as I did (in that case, the cooking time is not longer than 3-4 minutes). Add the asparagus bites for the last 4 minutes of cooking time (or start to cook them with the pasta if you use fresh tagliatelle).

Drain the pasta, reserving a cup of the cooking water for the sauce.

In the same frying pan, on a medium heat gently fry sliced garlic, pour over the cream and add fresh spinach. Add the cooking water and keep stirring until it’s hot and creamy and the spinach is slightly soft (no need to bring it to boil).

Gently stir in the cooked pasta with the asparagus and place the beautiful salmon fillets on the top. Toss it with fresh, zingy lemon zest and pour over some fresh lemon juice.

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