Roasted Glazed Salmon with a Lime, Lemon and Mango Salsa
Photography by Photography by Simon Devitt.
Serves: 6
INGREDIENTS
Salmon
1 kilo side of salmon, skin on
3 tablespoons packed soft brown sugar
1 tablespoon fresh thyme leaves
1 ½ tablespoons olive oil
sea salt and freshly ground black pepper
Salsa
2 limes
2 large lemons
1 mango, peeled and diced
1 small red onion, very thinly sliced
2 tablespoons olive oil
2 tablespoons shredded mint
sea salt and freshly ground black pepper
METHOD
Salmon: Preheat oven to 220ºC fan bake. Remove the pin bones from the salmon – see below. Combine the sugar, thyme and oil to make a paste and season well. Place the fish on a lined, rimmed baking tray. Spread the paste over the flesh side of the salmon and place in the oven. Roast for 10-12 minutes or until just cooked through. Remove from the oven and set aside to cool.
Salsa: Zest the limes, then peel both the lemons and the limes and remove the flesh from between the membranes and cut each ‘fillet’ in half. Gently combine with all the other ingredients in a bowl and season to taste.
To serve: Place the salmon on a wooden board or serving platter. Put the salsa in a bowl and serve on the side. Serves 6
To remove pin bones from salmon: fillets almost always contain small pin bones. To remove them, first run your finger down the center of the fillet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nose pliers, pull out each bone carefully with the grain, to avoid tearing the flesh.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.