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Roast Salmon with Lemon and Honey

(for 8)

This is intended as an alternative to the traditional Sunday Roast.
( Also would be terrific for a dinner party)

1 X 1.8kg(4 lb.) Fillet of Salmon
(Weight with skin on but backbone out, calculate 225g (8 oz.) per person)
2 Tablespoons Olive Oil
I Lemon
2 Tablespoons Honey
A vigorous grinding of Black Pepper
Good Sprinkle Salt (Maldon for the crunch)

Go over the fillet of Salmon carefully to locate any remaining bones.
Pull these out with a tweezers or a small pliers (be meticulous about this because people get upset about fish bones)

Oil a roasting tin or Swiss roll tray with the olive oil then put the salmon in this flesh side down , and then turn it over. This will give the flesh a thin coating of oil.
Squeeze the lemon and pour the juice over the salmon.
Dribble over the honey and then the salt and pepper.
Pre heat the oven to Gas 7, 220C, 425F.

At this heat, in my oven the salmon will be ready in just 15 mts.
Take it out at this stage and cut into it to see if the flesh is pale pink all the way through. If any darker flesh remains leave for another 5 to 10 mts. It is at its best when just cooked through. It will keep its heat for 10 to 15 mts if covered loosely with some tin foil.

Serve with a lemon quarter.
(You could also serve with some home made hollandaise or mayonnaise but that would shift it out of its healthy category)

In typical Sunday Roast fashion you could Bake or Roast the potatoes with this by putting them into the same temperature oven about 30 mts before the salmon.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef