limes Archives

Poached salmon with prawns

8 minutes, if you are poaching the salmon yourself

Ceviche recipes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian recipes

Asian-style tomato ragout

10 minutes

Green salad of green and Tigarella tomatoes

Frozen litchi daiquiri

Cauliflower recipes

Roast cauliflower croquettes

20 minutes

Whole baked salmon with tamarind and ginger

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 whole salmon, approximately 2–3 kgs
oil, for brushing
3 spring onions, sliced on the diagonal
4 limes
1 bunch coriander
8 peppercorns
1/3 cup Riesling (or use apple juice)
3 T tamarind paste
1 T finely grated palm sugar
½ t ground cumin
2 large red chillies, seeded and finely sliced
1 t soya sauce
1 T heaped finely grated ginger
1 bunch watercress, rinsed and sprigs picked

Method

Preheat the oven to 180°C.

Remove the fish from the refrigerator half an hour before baking. Rinse under cold water and pat

dry with paper towel.

Put a length of wide heavy-duty tinfoil onto a large, flat baking tray (ensuring that the tinfoil is at least twice as long as the fish) and brush with oil.

Put the salmon onto the tinfoil, then fill the cavity of the fish with the spring onion, 1 sliced lime, a handful of coriander leaves and the peppercorns.

Start to bring the tinfoil up around the fish and then pour over the Riesling. Wrap the fish in the tinfoil,

carefully crimping the edges of the tinfoil together so as to seal it. Bake for 40 minutes.

Turn the oven off and leave the fish in the closed oven for a further 45 minutes. Do not open the tinfoil.

To make the tamarind dressing, place the tamarind purée in a bowl with ½ cup water and stir

to combine. Add the palm sugar, ground cumin, chilli, soya sauce, ginger and 1 T finely chopped coriander leaves.

Undo the tinfoil and transfer the salmon to a serving dish. Peel away the skin from the top of the

fish and spoon over the tamarind dressing.

Arrange the watercress and the remaining limes, quartered, around the fish.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Beef carpaccio

Haddock and fennel fish cakes

Cucumber and apple slush

Poached salmon with prawns

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Frozen litchi daiquiri

Roast cauliflower croquettes

Chilli-spiked coconut and chicken rice noodles

Lime-and-coconut milk granita

Whole baked salmon with tamarind and ginger

Whole baked salmon with tamarind and ginger

Ingredients

Method