Serves 4
120 min
Charred Chilli Salmon with Cabbage Salad
Recipe GLPR34404d01cb9fc8
A vibrant Nordic-inspired dish featuring a whole piece of salmon marinated in chilli and spices, then roasted until the exterior is beautifully charred while the flesh remains tender and moist. Served alongside a crisp, hand-scrunched cabbage salad with cucumber and fresh coriander, finished with bright lemon notes.
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Ingredients
550 g Whole salmon fillet, 550-600g
Red chilli, finely diced
Garlic cloves, minced
Fresh ginger, grated
Lime juice
Sea salt, to taste
1 tsp Sunflower oil
Green cabbage, thinly sliced
Red onion, thinly sliced
Fresh red chilli, sliced
Lemon juice
Cucumber, sliced
Fresh coriander, chopped
Lemon slices, for serving
Directions
In a bowl, combine the diced red chilli, minced garlic, grated ginger, lime juice, and a pinch of sea salt to create the marinade. Place the salmon skin-side down in a shallow container and generously coat all sides with the marinade. Cover tightly and refrigerate for at least 1 hour, or up to 12 hours, to allow the flavours to infuse.
Preheat the oven to 240°C (220°C fan/gas mark 9) or the highest temperature your oven will reach. Line a sturdy shallow roasting tin with baking parchment and lightly drizzle the sunflower oil over the base.
Remove the marinated salmon from the refrigerator and carefully transfer it skin-side down onto the oiled parchment. Roast for 25-30 minutes until the exterior is lightly charred and the salmon reaches an internal temperature of 145°F (63°C), indicating it is just cooked through.
While the salmon roasts, prepare the salad. In a large bowl, combine the sliced green cabbage, red onion, and fresh red chilli. Sprinkle generously with sea salt and, using your hands, scrunch and massage the vegetables together to break down the cabbage slightly and help release its juices. Stir in the lemon juice and set aside.
Just before serving, gently fold the cucumber slices and fresh coriander into the cabbage salad to combine. Transfer the whole roasted salmon to a serving platter and arrange lemon slices on top. Carve the salmon at the table and serve alongside the cabbage salad with cooked basmati rice on the side if desired.
