whole roasted cape salmon

Nutrition

whole roasted cape salmon

INGREDIENTS

1 whole Cape salmon, filleted
3 lemons
4 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon chopped thyme
1 teaspoon crushed garlic
Salt
Freshly ground black pepper
Knob of butter/drizzle of olive oil

METHOD

1. Preheat the oven to 250°C degrees and line a tray with a baking paper.

2. Lay the whole salmon skin-side down on the baking tray and squeeze one whole lemon over it.

3. Rub the olive oil all over the salmon with your hands, then add the paprika, coriander, thyme, garlic, salt and pepper and rub again to marinate the fish. When adding the salt don’t be shy – salt not only brings out the natural flavour but also creates a crisp crust along with the other spices, so be generous with it. Add the salt just before roasting so that it doesn’t draw out the natural juices before cooking.

4. Lower the temperature of your oven and roast for 15 minutes at 220°C or until the top of the fish has slightly blackened and caramelised. When taking it out, add the butter or drizzle olive oil, giving it another protective layer and adding a fresh boost of flavour. Serve with lemon wedges.

Recipe from Nirit Saban’s cookbook Olami published by Jacana Media. Price R330, available at all good bookstores.

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