Allegra McEvedy's salmon recipe
When you’re buying salmon whether you decide to buy it farmed or wild is up to you, but if you’re going for wild check that your fish comes from, and can be traced back to, a sustainable fishery.
Ingredients
- 2 Pieces of salmon fillet (about 150g/5oz each), and from middle to head half, not tail half if possible
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves, peeled and thinly sliced
- 1 Small, firm aubergine, diced
- 1 Fat thumb fresh ginger, trimmed but not peeled, cut into matchsticks
- 1 Red pepper, cut into bite size pieces
- 1 Yellow pepper, cut into bite size pieces
- 125 ml White wine vinegar
- 150 ml Vegetable or chicken stock
- 1 Carrot, cut into ribbons with a vegetable peeler
- 2 tbsp Sweet chilli sauce
- 2 tsp Lime juice
- 1 Small handful of dill, roughly chopped, plus extra to finish
- 4 Lime wedges, to serve
- 1 Pinch of salt and freshly ground black pepper
- 2 Pieces of salmon fillet (about 150g/5oz each), and from middle to head half, not tail half if possible
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves, peeled and thinly sliced
- 1 Small, firm aubergine, diced
- 1 Fat thumb fresh ginger, trimmed but not peeled, cut into matchsticks
- 1 Red pepper, cut into bite size pieces
- 1 Yellow pepper, cut into bite size pieces
- 4.4 fl oz White wine vinegar
- 5.3 fl oz Vegetable or chicken stock
- 1 Carrot, cut into ribbons with a vegetable peeler
- 2 tbsp Sweet chilli sauce
- 2 tsp Lime juice
- 1 Small handful of dill, roughly chopped, plus extra to finish
- 4 Lime wedges, to serve
- 1 Pinch of salt and freshly ground black pepper
- 2 Pieces of salmon fillet (about 150g/5oz each), and from middle to head half, not tail half if possible
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves, peeled and thinly sliced
- 1 Small, firm aubergine, diced
- 1 Fat thumb fresh ginger, trimmed but not peeled, cut into matchsticks
- 1 Red pepper, cut into bite size pieces
- 1 Yellow pepper, cut into bite size pieces
- 0.5 cup White wine vinegar
- 0.6 cup Vegetable or chicken stock
- 1 Carrot, cut into ribbons with a vegetable peeler
- 2 tbsp Sweet chilli sauce
- 2 tsp Lime juice
- 1 Small handful of dill, roughly chopped, plus extra to finish
- 4 Lime wedges, to serve
- 1 Pinch of salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C/350°F/Gas 4. Give the salmon a quick rinse in cold water and then sit it on some kitchen roll and pat dry.
- Put a wide frying pan on a high heat and add 2 tablespoons of the olive oil. Allow to heat until smoking, then add the aubergine dice and stir. You may want to add a splash more oil, as aubergines are notoriously spongy, the aubergine should be frying rather than sticking and looking unhappy.
- Add the garlic to the aubergine along with the ginger. Once you can really smell the ginger and garlic, add the pepper pieces and stir again. Bring to good sizzle before adding the white wine vinegar, followed a minute later by the stock. Leave on a high heat to simmer, uncovered until it reaches a saucey consistency.
- Put a frying pan on a high heat to warm up ready for the salmon. Season the fillets generously with salt and pepper. Pour the remaining 2 tbsp of extra virgin olive oil into the hot pan, the oil should instantly move around very freely and start to smoke. Gently lay the salmon pieces in the oil, skin side down, and give them a quick press with a palette knife to get the skin flat against the surface of the pan. When you can see that the fish is just beginning to brown along the edge of the skin, move the pan into the oven for 8 minutes.
- Add the carrot ribbons to the rest of the vegetables. Then add the sweet chili sauce and salt and pepper, and give it a good stir. Take off the heat once the carrots have softened.
- Take the salmon out of the oven and transfer to warm plates. Tip all the vegetables into the ex-salmon pan and stir, watching them sizzle while the liquid reduces. Add the dill and lemon juice to the vegetables. Adjust the lemon if necessary. Serve the vegetables with the salmon and a wedge of lime. Scatter with the last of the dill leaves.
Also worth your attention:
More recipes from Allegra McEvedy
Photo credit: From The Real Food Cookbook ©
Commissioned Photography by Noel Murphy / Duncan Baird Publishers 2011
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