Allegra McEvedy's salmon recipe

Details

• Cuisine: British
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Serves: 2

Step-by-step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.