Quick and tasty. Mix pine syrup and soy sauce in equal parts, add a squeeze of fresh lime juice and pour over salmon fillets and leave at room temperature for an hour to marinade. For a fish pie, dicing the salmon allows more of the marinade to seep into the fish, along with a mixture of ground black pepper, a little salt and dill seeds to give an aniseed touch.
In a hot pan, add a little oil and crushed garlic, and as the garlic starts to caramelize, add the marinated salmon and the marinade and quickly cook till the salmon starts to brown and crisp a little, but not too long so the fish become dry. A few minutes on each side should suffice.
Serve with rice noodles, or a sticky rice, raw vegetables thinly sliced to give a crunch, spring onions and wild mushrooms for flavour and colour. To the noodles and rice, maybe add some finely chopped chilli to add some heat. A quick squeeze of lime to finish adds some sharpness to the sweetness. ♦