First tried at dinner with the Valencic Websters, too good not to try again… and again…
Ingredients
1kg salmon (or ocean trout) fillet, skin on
50ml soy sauce, light if you have it
40ml fish sauce
30ml olive oil
zest and juice of 1 orange
zest and juice of 1 lemon
2 spring onions, white part only, finely sliced
1 long green chilli, finely sliced in rounds
1 tsp chilli flakes
salt and pepper
a little extra olive oil
slices of lemon and dill fronds (optional, this is for making it pretty when you serve it)
Method
The joy of this recipe (apart from the fact that it is delicious) is that it is not only dead easy, but most of it can happen quite a bit in advance.
So, whenever you have a free moment in the lead up to dinner, combine all the ingredients from the soy sauce to the chilli flakes in a small bowl.
About an hour before you want dinner to be starting, take the fish out of the fridge so it can come to room temperature.
Half an hour before you want to start eating, turn the oven on to 180°C (fan-forced).
Lay the salmon skin-side down on a baking tray (you can always put down some baking paper as well if you’re feeling nervous about the skin sticking). Smooth some olive oil over the fish, then sprinkle liberally with salt and pepper.
Slide it into to the oven and let it cook for 15 minutes. Bring it out and let it rest for a further five. (It should be rare-ish but not too well cooked, check it after 12 minutes to make sure it is not over-cooking, or leave it longer if you would prefer it more well done.)
Sprinkle with dill fronds, and lay a line of lemon (or lime) rounds down the middle (if you are wanting to be decorative). Give the dressing in the bowl a quick whisk to amalgamate the ingredients, then pour the dressing over the fish.
Serve with rice. And salad, maybe with some fennel in it. And no stress at all!