Spiced roast side of salmon Roopa Gulati

Spiced roast side of salmon Roopa Gulati

  • 1½ kg side of salmon, skin on

    Salmon

    sam-on
    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tbsp olive oil, plus extra for brushing

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • ½ tsp ground ginger
  • 1 tsp paprika

    Paprika

    pa-preek-ah
    A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp coarsely ground black peppercorns
  • 1 tbsp wholegrain mustard
  • 1 tsp honey

    Honey

    huh-nee
    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • 1 lemon, cut into wedges, to serve

    Lemon

    le-mon
    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  1. Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
  2. Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
  3. Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.
  4. Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side. http://mizanticaret.com


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