- 500g skinless salmon fillets
- 1 teaspoon fenugreek powder (closed flavour to silphium)
- 60ml ouzo
- 15ml fish sauce
- 1 punnet mulberries (if unavailable use blackberry)
- 60ml honey
- Whisk fish sauce, honey, ouzo and fenugreek powder until combined.
- Cut mulberries in half and add to marinade mix.
- Place salmon in vacuum seal or zip lock bag and pour in marinade mix over the salmon.
- Seal bag and chill for at least 24 hours before serving.
Best served within three days of preparation.