We're all guilty of reaching for heavier, filling foods during the colder months but often they can leave us feeling lethargic and ready for a nap.
Thanks to TV star and chef stalwart Mary Berry, fish is the dish to impress and this salmon recipe will certainly do just that.
Large enough to feed a family of 10 this is also an ideal meal to consider for this year's Christmas centrepiece and with plenty of time to practise, you can enjoy perfecting your cooking craft now whilst enjoying some fancy midweek dinners.
Side of salmon with hoisin vegetables
Serves 10
Ingredients
- Butter, for greasing
- 1.25kg side of salmon, skinned
- Salt and black pepper
- 5cm piece of fresh root ginger, peeled and sliced
- 1 lemon, sliced
- 15g mangetout
- 1 cucumber, peeled, cut in half and deseeded
- 1 large carrot, peeled and thinly sliced into matchsticks
- 6 spring onions, trimmed and thinly sliced into matchsticks
- 10 radishes, thinly sliced
- A bunch of coriander, leaves finely chopped
For the Hoisin Dressing
- 3 tbsp sunflower oil
- ½ tsp toasted sesame oil
- 1 tbsp pickled ginger from a jar, finely chopped
- 2 tbsp hoisin sauce
- 1 tbsp rice or white vinegar
- 2 tsp dark soy sauce
- Juice of ½ lime
- 2 tsp caster sugar
For the Sweet Chilli Sauce
- 115g mayonnaise
- 2 tbsp sweet chilli sauce
- 3 tbsp coriander leaves, finely chopped
1. Preheat the oven to 180°C/ 160°C fan/gas mark 4. Line a large roasting tin with buttered foil.
2. Place the salmon on the foil. Season and scatter round the root ginger and lemon, fold over the foil and seal.
3. Bake for 25 to 30 minutes, until just cooked. Take from the oven and leave to become cold in the sealed foil parcel.
4. Thinly slice the mangetout. Blanch in boiling salted water for 2 minutes. Drain and refresh in cold water. Cut the cucumber halves into crescent-shaped slices.
5. Place the mangetout and cucumber in a bowl with the other vegetables and half of the coriander.
6. Mix the dressing ingredients in a jug. Pour over the vegetables and mix.
7. Mix the chilli sauce ingredients in a small bowl.
8. Place the salmon on a platter, discarding the ginger and lemon. Arrange a line of vegetables along the centre of the fish. Serve the rest in a bowl with the chilli sauce.
Mary Makes It Easy by Mary Berry (BBC Books, £28). Photography by Laura Edwards
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