Roast Salmon

By Ellie

8 Person

90 Minutes

737 Calories

Delicate salmon is given a delicious lift when roasted with a mix of peppercorns, coriander seeds, juniper berries and plenty of fresh herbs. Serving with gorgeous hasselback potatoes, baked until golden and fluffy, makes this Sunday lunch or dinner party idea all the more impressive.

Ingredients

For the salad

½ x 285g jar sun-dried tomatoes in oil, roughly chopped
100g radishes, sliced
100g pitted green olives, sliced
240g (8oz) watercress, spinach and rocket salad

For the potatoes

50g butter
8 medium white potatoes

100ml white wine or Pernod (optional)
2 tbsp. extra-virgin olive oil
2 lemons, 1 zested, 1 sliced
1 x 30g pack chives, snipped
handful fresh parsley, finely chopped
handful fresh dill, finely chopped
2 tsp. juniper berries (optional)
2 tsp. coriander seeds
6 black peppercorns
2 whole sides salmon, skin-on

Method

01

Preheat the oven to gas 6, 200°C, fan 180°C. Line a roasting tin with a sheet each of kitchen foil and nonstick baking paper large enough to scrunch up around the salmon, but not cover it. Put a piece of salmon, skin-side down, in the tin.
02

Using a pestle and mortar, finely grind the peppercorns, coriander seeds and juniper berries (if using) with 1 tsp salt. Set aside.
03

In a bowl, combine the dill, parsley, 2/3 of the chives (reserving the remainder for the salad) and all but 1 tsp of the spice mixture. Add the lemon zest, then discard the remaining skin and pith and cut the flesh into segments. Add to the herb mixture, squeezing out as much juice as you can into the bowl first. Stir in 1 tbsp of the oil.
04

Spread the herb mixture over the salmon flesh, then top with the second piece of salmon, skin-side up. Tie the fish together with kitchen string, tucking a lemon slice under each piece. Scatter over the spice mixture, then drizzle with the remaining oil. Scrunch up the sides of the foil and nonstick paper to catch the juices.
05

For the potatoes, slice each one at 3-4mm (1/8-1/4in) intervals, cutting just over halfway down. Put the butter in a roasting tin and melt in the oven. Add the potatoes to the tin and toss in the butter to ensure the cuts are well coated. Season.
06

Roast the salmon and potatoes for 50 minutes. After 20 minutes, add the white wine or Pernod to the salmon (if using, otherwise add a little cold water), basting occasionally with the juices. Turn and baste the potatoes every so often in the butter. Remove the salmon after the cooking time and check it’s cooked through – if not, return to the oven for a further 10 minutes. Remove from the oven and leave to rest in a warm place. Continue cooking the potatoes for 10-15 minutes, until tender and golden.
07

Meanwhile, make the salad. Put all the ingredients in a serving bowl, along with the reserved chives, and toss to combine. Serve the roasted salmon in slices with the potatoes and the salad.

Related Tags

Roast Salmon

4.5

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 737 Kcal
Prep Time 20 Mins
Cook Time 70 Mins
Total Time 90 Mins

02 Ingredients

For the salad

½ x 285g jar sun-dried tomatoes in oil, roughly chopped

100g radishes, sliced

100g pitted green olives, sliced

240g (8oz) watercress, spinach and rocket salad

For the potatoes

50g butter

8 medium white potatoes

100ml white wine or Pernod (optional)

2 tbsp. extra-virgin olive oil

2 lemons, 1 zested, 1 sliced

1 x 30g pack chives, snipped

handful fresh parsley, finely chopped

handful fresh dill, finely chopped

2 tsp. juniper berries (optional)

2 tsp. coriander seeds

6 black peppercorns

2 whole sides salmon, skin-on

03 Method

Step 1

Preheat the oven to gas 6, 200°C, fan 180°C. Line a roasting tin with a sheet each of kitchen foil and nonstick baking paper large enough to scrunch up around the salmon, but not cover it. Put a piece of salmon, skin-side down, in the tin.

Step 2

Using a pestle and mortar, finely grind the peppercorns, coriander seeds and juniper berries (if using) with 1 tsp salt. Set aside.

Step 3

In a bowl, combine the dill, parsley, 2/3 of the chives (reserving the remainder for the salad) and all but 1 tsp of the spice mixture. Add the lemon zest, then discard the remaining skin and pith and cut the flesh into segments. Add to the herb mixture, squeezing out as much juice as you can into the bowl first. Stir in 1 tbsp of the oil.

Step 4

Spread the herb mixture over the salmon flesh, then top with the second piece of salmon, skin-side up. Tie the fish together with kitchen string, tucking a lemon slice under each piece. Scatter over the spice mixture, then drizzle with the remaining oil. Scrunch up the sides of the foil and nonstick paper to catch the juices.

Step 5

For the potatoes, slice each one at 3-4mm (1/8-1/4in) intervals, cutting just over halfway down. Put the butter in a roasting tin and melt in the oven. Add the potatoes to the tin and toss in the butter to ensure the cuts are well coated. Season.

Step 6

Roast the salmon and potatoes for 50 minutes. After 20 minutes, add the white wine or Pernod to the salmon (if using, otherwise add a little cold water), basting occasionally with the juices. Turn and baste the potatoes every so often in the butter. Remove the salmon after the cooking time and check it’s cooked through – if not, return to the oven for a further 10 minutes. Remove from the oven and leave to rest in a warm place. Continue cooking the potatoes for 10-15 minutes, until tender and golden.

Step 7

Meanwhile, make the salad. Put all the ingredients in a serving bowl, along with the reserved chives, and toss to combine. Serve the roasted salmon in slices with the potatoes and the salad.

04 Author