HONEY ROAST SCOTTISH SALMON FILLET, FRESH TOMATO, SAMPHIRE, LIME AND CORIANDER SALSA
Serves 2
Ingredients
1 tablespoon of honey2 salmon fillets 180g each4 large firm tomatoes1 red chilli finely chopped1 lime zest and juice1 large clove of garlic thinly sliced1 tablespoon of chopped coriander 1 small onion halved and finely sliced50g of samphire poached in boiling water for 1 minute and refreshed Half cup of white wineSalt to taste Pinch of caster sugar
Method
• Coat the top of the salmon with honey and season with sea salt.• Place a pan of water big enough to cover the tomatoes on a high heat and bring to the boil.• Cut the eye out of the tomatoes and make an X in the skin on the other side with a sharp knife.• Have a bowl ready with iced water, then place the tomatoes in the boiling water for 1 or 2 minutes.• Remove the tomatoes from the pan and straight into the iced water. When completely cooled the skin should come away easily.• Quarter the tomatoes and remove the pulp and seeds then half each quarter and set aside.• Place the salmon in the oven at 180° for 8-10 minutes.• Add a little oil to a saucepan and on a medium heat add the onion, garlic and chilli. Sweat for 2-3 minutes, do not brown.• Once soft add the white wine and reduce almost completely.• Remove from the heat, season with salt, add a pinch of sugar and the lime juice and zest• When cooled add the peeled and seeded tomatoes the poached samphire and check if seasoning is required.• Remove the cooked salmon from the oven and place on warm serving plates, mix the fresh coriander into the salsa and serve alongside the fish.
