Lime, Honey and Sriracha Roasted Salmon
Photography by Josh Griggs.
Roasting can be fast and hot and that is exactly what this salmon dish is about. I love it served chilled but the choice is yours.
Serves: 4
INGREDIENTS
4 x 200-gram pieces centre-cut salmon, pin bones removed
1 lime, halved through the stem, thinly sliced
Glaze
2 tablespoons melted butter
2 tablespoons runny honey
1 tablespoon soy sauce
1 tablespoon wholegrain mustard
finely grated zest 1 large lime
2 cloves garlic, crushed
1 teaspoon sriracha chilli sauce, or more to taste
1 teaspoon sea salt
METHOD
Preheat the oven to 200°C fan bake.
Place salmon on a well-oiled, lipped baking tray and make 1 cut along the length of each piece but not right through to the skin. Tuck slices of lime in each of the cuts.
Glaze: Stir all the ingredients together to make a thick glaze.
Spoon evenly over the salmon. Roast for 6 minutes, then turn the oven to grill and cook for a few more minutes until the tops of the salmon pieces are a good golden colour. Serve the salmon hot, warm or chilled.
Wine match: Vavasour Rosé
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We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.