After trying Black Treacle-Glazed Courgette Bruschetta at the weekend, my next experiment was using black treacle in a marinade for salmon. I was worried that the flavour of the black treacle would be overpowering but I balanced the flavours with lemon juice and vinegar for an Asian-inspired marinade with zingy topnotes. A shake of chilli flakes gave it a nice kick to finish off.
Spicy Black Treacle-Marinated Salmon
1 salmon fillet per person
3tbsp black treacle
3tbsp lemon infused olive oil
1tbsp lemon juice
chilli flakes (optional)
I have some lovely lemon-infused olive oil from Pomora but you could use regular olive oil and add extra lemon juice. I also used Chinese black vinegar but any other type of vinegar (white wine, cider, ...) would work just as well.
Lay the salmon fillets in an ovenproof dish.
Mix the black treacle, olive oil, lemon juice and vinegar together in a bowl. Give it a little taste to balance the flavours.
Pour the marinade over the salmon and sprinkle with chilli flakes.
Bake at 180° for 15-20 minutes until cooked through. Serve with rice or salad. (You can use any spare marinade as a salad dressing.)
Disclosure : We received a hamper of BBQ goodies including a tin of black treacle in order to take part in the #LylesSummerSmiles challenge.