26/12/2019

Slow-roasted Salmon with Salad Verde and Smoky Aioli

This is my Christmas salmon extravaganza that looks so festive as a centrepiece on the table but is actually very easy to prepare. The key is to not overcook the salmon; pink is definitely preferred here.

Serves:

8 Prep Time: 30 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

1.5kg side of salmon, pin-boned
baking paper
2 tablespoons toasted pine nuts
seeds from 1/2 pomegranate
SALAD VERDE
1/2 cup each of torn basil, dill, parsley and mint leaves
3 spring onions, finely chopped
8 anchovy fillets, chopped
1/3 cup chopped cornichons
1/3 cup baby capers
SMOKY AIOLI
1 cup aioli or good quality egg mayonnaise
1 tablespoon smoked paprika

Method

Place salmon on a sheet of baking paper on an oven tray and cover with a second sheet. Bake at 150°C for 20-25 minutes and allow to cool. The fish will continue to cook on standing but will be medium-rare in the thickest part.
Combine herbs, spring onions, anchovies, cornichons and capers together to make Salad Verde. Combine aioli and smoked paprika together to make Smoky Aioli.
Just before serving, spread salmon with Smoky Aioli and sprinkle with the Salad Verde, pine nuts and pomegranate seeds.
VARIATION You can also make this dish with pieces of salmon fillet for individual portions. Just reduce cooking time to 10-15 minutes until salmon is medium-rare.

Tips

TIPS Cooked salmon can be left at room temperature for up to an hour before serving.
STYLING Assemble the dish just prior to serving and select some tiny herb leaves to sprinkle on top.
DRINK MATCH Chardonnay, sparkling rosé or hazy pale ale.

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