Ingredients
| FOR THE SALMON | |
| 2 tablespoons soy sauce | |
| 2 tablespoons mirin | |
| 1 clove garlic, finely minced | |
| 2cm-piece ginger, finely grated | |
| 1 tablespoon brown sugar | |
| ¼ teaspoon chilli flakes | |
| zest and juice of ½ orange | |
| flaky sea salt | |
| 1 side salmon, pin boned | |
| sesame seeds, to sprinkle on top | |
| FOR THE ORANGE-CHILLI BUTTER | |
| 50g butter, softened | |
| zest of ½ orange (keep the the other half for adding to the vegetables) | |
| ¼ teaspoon chilli flakes | |
| 1 teaspoon fish sauce | |
| 2 teaspoons tomato paste | |
| FOR THE VEGETABLES & TO SERVE | |
| 1 bunch asparagus, cut into 5cm pieces | |
| 200g snow peas or sugar snap peas, trimmed | |
| 2 tablespoons sunflower oil | |
| 200g fresh shiitake, stems removed, sliced | |
| 2 cloves garlic, thinly sliced | |
| orange-chilli butter | |
| juice of ½ orange |
Salmon is an easy centrepiece for any celebration and slow cooking is usually my preference as it’s easy and impossible to stuff up. The orange-soy glaze cuts through the richness of the fish as well as adding a little colour. I like to serve it with a medley of vegetables with an umami-rich butter. For the veges, I used a mix of shiitake, sugar snaps and asparagus but it’s easy to substitute other mushrooms and greens in their place.
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Instructions
| 1. | SALMON |
| 2. | Combine the soy sauce, mirin, garlic, ginger, brown sugar, chilli flakes, orange zest and juice in a small saucepan. |
| 3. | Bring up to a simmer and cook over a low heat for 5 minutes or until thickened slightly. Cool before using. |
| 4. | Heat the oven to 130°C. |
| 5. | Lay the salmon skin-side down on a roasting dish lined with baking paper. |
| 6. | Sprinkle generously with sea salt and leave for 30 minutes (don’t miss this step as it helps to prevent the white cooked protein from leaching during cooking). |
| 7. | Pat dry and brush with the soy glaze. |
| 8. | Bake for 40 minutes or until there is no resistance in the salmon when you insert the tip of a knife into its thickest part. |
| 9. | Set aside for 5 minutes, brushing with extra glaze if you have some or use some from the pan. |
| 10. | Carefully transfer to a serving platter and sprinkle with sesame seeds. |
| 11. | ORANGE-CHILLI BUTTER |
| 12. | Put all the ingredients in a bowl and mix well together. Keep at room temperature. |
| 13. | VEGETABLES & TO SERVE |
| 14. | Quickly blanch the asparagus in boiling salted water for 1-2 minutes, then plunge into iced water. |
| 15. | Repeat with the snow peas, blanching for 30 seconds. |
| 16. | Heat the oil in a frying pan or wok and when hot add the shiitake. |
| 17. | Cook for 3-4 minutes until golden, then add the garlic and cook for one minute more. |
| 18. | Drain the asparagus and snow peas and add to the pan cooking for a further minute, then add 2-3 tablespoons of the orange-chilli butter and the orange juice and stir well until combined. |
| 19. | Serve immediately alongside the salmon. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles