Recipe from 'A River Rules My Kitchen', a cookbook by Tony Smith.
Food Styling and Photography by Deborah Aspray.
This could be served with a basic salad and crusty fresh bread, a perfectly easy dish to knock up for lunch or dinner. Do the preparations ahead of time, pour the wine and place the dish in the oven - simple!
Serves 4
INGREDIENTS
700g skinless salmon fillet, cut into 4 pieces on a slight diagonal
1 orange
1 lemon
1 lime
1 small knob fresh ginger, grated
1/2 small red onion, finely diced
1 small red chilli, finely diced
a few fresh coriander leaves, shredded
a pinch of allspice
a pinch of paprika
1 tablespoon peanut oil
1 tablespoon brown sugar
sea salt
METHOD
Preheat the oven to 150°C.
Finely grate the zest from the citrus fruits. Mix with the ginger, onion, chilli, and coriander, and add the spices and oil. Spoon and rub this over the salmon fillets and leave for half an hour. Juice the citrus fruits and mix in with the brown sugar.
To cook, place the juices in a shallow oven tray or pan and place the fillets on top. Season with a little sea salt and bake for 10 minutes. The juices should caramelise a little. Pour over the plated salmon as a sauce.
Serve with a grain such as brown rice or couscous.