Citrus And Ginger Baked Salmon
Ask anybody what food is eaten at Christmas and most jump to turkey! Yet something like salmon is over looked. This dish however, is spot on for Christmas Eve and great to share with family and friends. A side of salmon baked with citrus and ginger flavou
- 1 orange
- 2 lemons
- 1 side salmon
- 4 cloves garlic
- 2 star anise
- 1 handful fresh dill
- 1/2 glass white wine
- 1 handful new potatoes
- 1 tbsp dijon mustard
- 200-250 ml rapeseed oil
- 3 spring onions, thinly sliced
- 2 egg yolks
- 1 small handful capers, roughly chopped
- 1 handful fresh parsley
Preheat The Oven
Preheat the oven to 220ºC.
Add The Aromatics
Slice the orange and lemons into slices, and the peeled ginger into thin rounds.
Grab enough foil to generously cover the fish and use it to line a baking tray.
Place the fish onto a bed of lemon slices on the foil, then scatter over the orange pieces, lemon slices, the ginger, chopped garlic cloves and the star anise.
Add Herbs & Season
Pick a few sprigs of dill to lay on the fish too.
Pour in the white wine and drizzle over a little olive oil.
Season everything with salt and pepper.
Wrap the foil into a tent around the salmon.
Bake the salmon in the oven for 20 minutes, until just flaking.
Cook The Potatoes
Grab a big pan of salted water and chuck in the potatoes.
Heat to a boil and cook for about 15 minutes, until soft all the way through.
Make The Mayo
Separate the eggs, save the whites for another recipe and chuck the yolks into a bowl with the mustard and a pinch of salt.
Whisk the yolks continuously whilst drizzling in the oil, until it thickens up slightly.
Toss The Salad
Chop the parsley and slice the spring onions.
Drain the potatoes, then toss with the mayo, spring onion, capers and parsley.
Squeeze in a little lemon juice to season if required.
Remove the salmon from the oven and open up the tin foil.
Serve the salmon in the foil on a big board with the potato salad next to it.
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