Easy to put together and speedy to cook, this pretty salmon dish goes very well with my Christmas salad recipe, it makes a delicious meal to serve on Christmas Eve. Also ideal for the Boxing Day buffet table.
Salmon is a good source of protein, also providing 6% of your RDI for vitamin C, 53% of vitamin B12 and 30% of vitamin B6. A good source of magnesium, potassium, and omega-3 fatty acids.
Spray oil
Ingredients
1x 11/2 Kg salmon side, skin on
1 red pepper, chopped
4 spring onions, red variety, if possible, sliced
1 fennel bulb, chopped
Juice 1 satsuma
1 large chilli, de-seeded and chopped
1 small bunch coriander, chopped
2 lemons, in wedges
1 Tbsp sesame oil
2 Tsps. olive oil
1 large red chilli, de-seeded and chopped
Method
1. Pre-heat oven to 200C, 180C Fan, Gas 6. Line a large roasting tin with non-stick liner or tin foil. Spray with a few sprays spray oil.
2. Blot salmon dry with absorbent kitchen paper, then lay the side of salmon in the roasting tin, skin side down.
3. Put the red pepper, spring onions, and fennel, into a large mixing bowl. Add the coriander, satsuma juice, chillies, sesame oil, olive oil and a light seasoning of salt and pepper.
4. Mix well to combine.
5. Top the salmon with the prepared vegetable mixture, spooning it over evenly. Add lemon wedges, arranging them evenly round the edge of the salmon. Spray all over with about 6 sprays of spray oil.
6. Roast in the oven for 25-30 minutes, until salmon is cooked to your liking and lemon wedges are lightly charred.
&. Transfer to a large oval platter, using fish slices. Serve hot or cold.