Recipes
Salmon side with pink onions
The tangy quick-pickled onions, fresh dill and slight kick of chilli complement the mild, flaky fish in this perfect Easter buffet dish
The tangy quick-pickled onions, fresh dill and slight kick of chilli complement the mild, flaky fish in this perfect Easter buffet dish
Cook: 40 Mins
Serves: 10
Price: 81p per serving
Nutritional Information
Each 119g serving contains
Energy
1006kj
240kcal
1006kj
240kcal
12%
Fat
16.7g
16.7g
Med
24%
24%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
0.6g
0.6g
Low
1%
1%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
845kj/202kcal
Typical energy values per 100g:
845kj/202kcal
Ingredients
2tbsp rapeseed oil
Juice 1 lemon
½tsp chilli flakes
½ x 25g pack dill, chopped
1 whole side of salmon
4tbsp white wine vinegar
4 peppercorns
1 red onion, thinly sliced
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with baking paper.
2
In a small jug, stir together the oil, lemon juice, chilli flakes, dill, then season with freshly ground black pepper.
3
Put the side of salmon onto the baking tray and pour over the oil and lemon mixture.
4
Bake for 25-30 mins until the fish is cooked and flakes easily. Spoon over any juices in the tray after about 15 mins.
5
Meanwhile, put the vinegar and peppercorns in a small pan. Bring to a gentle simmer, then add the red onion. Set aside for 20 mins to pickle, stirring regularly, then drain well.
6
Top the fish with the pickled onions and sprinkle over the remaining dill to serve.