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Recipe

Zesty salmon platter

A whole side of salmon makes a great Christmas treat.

Dec 14, 2015 12:27am
By Nici Wickes
  • 20 mins cooking
  • Serves 10
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Ingredients

Zesty salmon platter
  • 1.2 kilogram salmon fillet
  • thumb-size piece fresh ginger, grated
  • 2 red chillies, deseeded
  • 1 stalk fresh lemon grass, (or 2 tbsp chopped in brine)
  • 3 kaffir lime leaves
  • 1 tablespoon palm (or brown) sugar
  • 1 teaspoon salt
  • 3 tablespoon lemon or lime juice
  • 1/4 cup rice bran oil
  • 3 shallots, peeled and sliced
  • 2 juicy lemons or limes, to serve
  • coriander, to garnish
  • 1 telegraph cucumber, to serve
  • 2 tablespoon black and/or white sesame seeds
  • 300 gram cherry tomatoes, to serve

Method

Zesty salmon platter
  • 1
    Line an oven tray with baking paper and sprinkle with salt. Lie the salmon on this, skin-side down. Cut the flesh into 4-5cm thick pieces, but do not cut through to the skin.
  • 2
    Blend the ginger, chillies, lemon grass, lime leaves, sugar, salt and lemon juice together to form a chunky paste. Rub the paste all over the salmon, getting into each cut. This can now be covered and refrigerated until ready to cook.
  • 3
    To make fried shallots, heat the oil in a frypan on medium-high and fry the shallots until golden and crispy. Watch them as they burn quickly. Drain on a paper towel and set aside.
  • 4
    Cook the salmon for 10-20 minutes under a hot grill, then turn oven to 180°C fan bake and cook for a further 10 minutes or until salmon is just cooked through. Remember it will continue to cook after it’s out of the oven.
  • 5
    To serve, transfer the salmon to a serving platter (the skin will help it stay together). Sprinkle with fried shallots and garnish with lemon/lime wedges and fresh coriander.
  • 6
    Add sliced cucumber sprinkled with sesame seeds and halved tomatoes for a gorgeous shared plate.

Notes

Slicing the salmon into portions before cooking is a sure way to get the marinade flavours into the fish, and it also means the dish doesn’t start looking like a train wreck as soon as a few servings are taken from it. It’s also a great way to manage portion sizes so greedy Uncle Steve doesn’t take too much!

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