adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Glazed salmon with lime beurre blanc and tomato, ginger and basil salsa
Glazed salmon with lime beurre blanc and tomato, ginger and basil salsa
0 Likes
Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Dazzle with gourmet salmon topped with zesty tomato, ginger, and basil salsa.
Ingredients:
  • 1 (about 2-2.5kg) whole salmon (or ocean trout), gutted and cleaned
  • Vegetable oil, to brush
  • 1 lime, quartered
  • 4 makrut lime leaves
  • 1 small stick lemon grass, bruised
  • 137.50 gm yellow sweet chilli sauce*
  • 40ml (2 tbsp) lime juice
  • 40ml (2 tbsp) white wine
  • 300g unsalted butter, cubed
  • 75g salmon roe
  • 20.00 ml freshly grated ginger
  • 40ml (2 tsp) fish sauce
  • 20ml (1 tbsp) seasoned rice vinegar*
  • 5.00 gm caster sugar
  • 6 vine-ripened tomatoes, peeled, seeds removed, diced
  • 3 shallots (spring onions), chopped
  • 40.00 ml chopped fresh basil
Instructions:
  • Preheat the oven to 180°C for the perfect temperature.
  • Double the length of the fish with a piece of foil. Oil the foil and place the fish at one end. Stuff the fish cavity with lime, lime leaves, and lemongrass. Brush the salmon skin with oil. Fold and seal the foil with an air pocket around the fish. Roast on a baking tray for 10 minutes per 450g. Open the foil slightly and let it cool after removing from the oven.
  • In a small saucepan over medium heat, combine lime juice and wine. Bring to a simmer for 1 minute. Slowly whisk in butter, a few pieces at a time, until all butter is incorporated. Season with salt and pepper, then set aside to keep warm for serving.
  • For the salsa, combine ginger, fish sauce, vinegar, and sugar in a bowl, stirring until the sugar dissolves. In a separate bowl, mix tomatoes and shallots with basil and dressing.
  • Score the skin along the back of the fish and around the head and tail. Remove and flip the fish onto a platter. In a pan, combine chili sauce with 1/3 cup of cold water over low heat and simmer for 1-2 minutes, stirring well. Brush this mixture over the salmon flesh. Before serving, mix salmon roe into warm beurre blanc. Serve the fish with beurre blanc, salsa, and lime wedges, if preferred.

Similar Recipes