Lunch

Zesty salmon platter

A whole side of salmon makes a great Christmas treat.
Zesty salmon platter
10
20M

Ingredients

Method

1.Line an oven tray with baking paper and sprinkle with salt. Lie the salmon on this, skin-side down. Cut the flesh into 4-5cm thick pieces, but do not cut through to the skin.
2.Blend the ginger, chillies, lemon grass, lime leaves, sugar, salt and lemon juice together to form a chunky paste. Rub the paste all over the salmon, getting into each cut. This can now be covered and refrigerated until ready to cook.
3.To make fried shallots, heat the oil in a frypan on medium-high and fry the shallots until golden and crispy. Watch them as they burn quickly. Drain on a paper towel and set aside.
4.Cook the salmon for 10-20 minutes under a hot grill, then turn oven to 180°C fan bake and cook for a further 10 minutes or until salmon is just cooked through. Remember it will continue to cook after it’s out of the oven.
5.To serve, transfer the salmon to a serving platter (the skin will help it stay together). Sprinkle with fried shallots and garnish with lemon/lime wedges and fresh coriander.
6.Add sliced cucumber sprinkled with sesame seeds and halved tomatoes for a gorgeous shared plate.

Slicing the salmon into portions before cooking is a sure way to get the marinade flavours into the fish, and it also means the dish doesn’t start looking like a train wreck as soon as a few servings are taken from it. It’s also a great way to manage portion sizes so greedy Uncle Steve doesn’t take too much!

Note

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