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This is a wonderful centre-of-the-table type of dish, a whole side of salmon baked with a punchy salsa verde. It’s served with onion wedges cooked gently in a medley of flavoursome miso and ghee, and the crispy salmon skin crumbled on top. Nothing wasted, everything usedand stunning to look at and eat.
Ingredients
For the onions
- 6 onions, peeled and halved, intact at the root
- 2 tbsp ghee, melted
- 3 tbsp miso paste
- 0.5 tsp salt
- 6 onions, peeled and halved, intact at the root
- 2 tbsp ghee, melted
- 3 tbsp miso paste
- 0.5 tsp salt
- 6 onions, peeled and halved, intact at the root
- 2 tbsp ghee, melted
- 3 tbsp miso paste
- 0.5 tsp salt
For the salmon
- 1.5 kg side of salmon, scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin)
- 2 tbsp cornflour
- 1 tbsp paprika
- 0.5 tsp salt
- 3.3 lbs side of salmon, scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin)
- 2 tbsp cornflour
- 1 tbsp paprika
- 0.5 tsp salt
- 3.3 lbs side of salmon, scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin)
- 2 tbsp cornflour
- 1 tbsp paprika
- 0.5 tsp salt
For the salsa verde
- 100 g ghee (it doesn’t need to be melted as it will be whizzed together in the food processor)
- 2 tbsp balsamic vinegar
- 95 g tin of sardines, in oil
- 40 g capers
- 3 cloves of garlic
- 0.5 tsp salt
- 2 x 30g/1oz packs of fresh parsley
- 100 g panko breadcrumbs
- 3.5 oz ghee (it doesn’t need to be melted as it will be whizzed together in the food processor)
- 2 tbsp balsamic vinegar
- 3.4 oz tin of sardines, in oil
- 1.4 oz capers
- 3 cloves of garlic
- 0.5 tsp salt
- 2 x 30g/1oz packs of fresh parsley
- 3.5 oz panko breadcrumbs
- 3.5 oz ghee (it doesn’t need to be melted as it will be whizzed together in the food processor)
- 2 tbsp balsamic vinegar
- 3.4 oz tin of sardines, in oil
- 1.4 oz capers
- 3 cloves of garlic
- 0.5 tsp salt
- 2 x 30g/1oz packs of fresh parsley
- 3.5 oz panko breadcrumbs
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 55 mins
- Serves: 6
Step-by-step
- Start by preheating the oven to 200°C/fan 180°C/400°F/gas mark 6. Have a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin. Line both with baking paper.
- Add the onions to the roasting dish, drizzle over the ghee, add the miso paste and salt and get your hands in there to give it a good mix. Lay the onions flat-side down.
- Pat the skin dry and cut the salmon in half.
- In a bowl, mix the cornflour, paprika and salt. Coat the cornflour mix over the skin until it is coated all over. Lay flat on the prepared baking tray.
- Pop the onions in the oven on the middle shelf and the skin just below. Leave in for 20 minutes while you prep the salsa. Make sure to flip the skin over halfway through cooking so it crisps up evenly.
- Put the ghee, vinegar, sardines and their oil, capers, garlic, salt, parsley and breadcrumbs into a food processor and whizz until well combined.
- Take out the tray with the onions, move the onions over to the sides and place the salmon in the centre. Take the salsa verde and spread it over until all the salmon top is covered.
- Bake in the oven for another 30-35 minutes. After 20 minutes, take the crispy skin out and leave to cool.
- As soon as the salmon is ready, serve it on a platter with the onions. Crumble the crispy skin all over and it is ready to eat.
This recipe is fromNadiya’s Fast Flavours (Penguin Michael Joseph, £22). Photography by Chris Terry.
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