Whole Honey and Lime Salmon
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Whole salmon is a gorgeous fish and baking it like this really brings out its flavour, so enjoy. Preparation time: 15 minutes, Ingredients1.5kg (3Lb 5oz) wholesalmon, gutted and scaled 3 tbsp finely chopped coriander zest of 1 lime 1 tbsp sunflower oil (+ extra for greasing) Dressing1 tbsp sunflower oilzest and juice of 2 limes 1 tsp chilli sauce 1 tsp clear honey 3 tbsp finely chopped coriander SuperValu Cooks’ Ingredients salt & freshly ground black pepper MethodPreheat the oven to 220°C (400°F / Gas 6).Rinse the whole salmon inside and out and pat dry with some kitchen roll. Stir the coriander, lime zest and sunflower oil together with some salt and pepper to make a rub. Using your hands, spread this in the inside cavity of the salmon. This will infuse through the salmon as it bakes. Grease a non stick baking tray (or tray lined with parchment) with a little sunflower oil to prevent sticking. Sit the salmon upright on its belly on the tray, curving it around to fit. (The salmon will set in whatever shape you bake it in, something to bare in mind when choosing your serving plate). Bake the salmon for 40-45 minutes (10 minutes per 450g + 10 minutes extra). Remove and leave to rest for 10 minutes (or until cold if preferred). Meanwhile, prepare the dressing for serving. Simply whisk together the sunflower oil, lime zest and juice, chilli sauce, honey, coriander and seasoning to taste. Carefully remove the skin from the salmon, leaving the head and tail intact (unless removing them altogether is preferred). Scrape any brown flesh from the salmon to reveal the pink meat. Carefully lift onto a large serving platter and drizzle the dressing over to serve. More Main Course Recipes |