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Roast salmon with lime atchar

An interesting combination of flavours makes for a simple and delicious main.
 
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Recipe from: 27 October 2010
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 6 x 120
    g
    salmon fillets or whole cleaned salmon fillet
  • 1/2
    cup
    lime atchar
  • Juice of 1/2 a lemon or lime
  • 1/4
    cup
    fresh coriander
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    water
  • Milled pepper
Servings: Change Serving
 
 

Method

 
Preheat the oven to 200°C.

Coat a baking tray lightly with cooking spray and place the salmon fillet(s) on it.

Place the atchar, lemon juice, coriander, olive oil and water in a food processor or blender and mix to create a slightly chunky paste.

Spread the atchar over fish and season.

Bake for 10 to 20 minutes, depending on size and thickness of fillet(s), or until the salmon is just cooked.

Delicious things to add:

* Serve with spring onion-studded rice and steamed long-stem broccoli or green beans.

 Things you need to know:

* Atchar is an Indian condiment made with pickled vegetables or fruit marinated in oil, lemon juice and Indian spices. It can be used to marinate fish, chicken or meat or can be served as a condiment.

* Local salmon trout will work just as well.

 

Read more on: fish/seafood  |  roast
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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