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- 2 x salmon fillet - trimmed to even thickness
- 1 pinch salt
- 1 splash rice bran oil (needs to get very hot)
- 1 x large fresh beetroot - peeled and quartered
- 2 x potatoes - peeled and quartered
- 2 x carrots - halved
- 1 Tbls brown sugar
- 1 1/2 x lemons - juiced
- 1 bunch parsley
- 1 tspn ginger - fresh is best
For the Vegetables
Preheat oven to 180 º C
Place in a lightly oiled baking tray, drizzle with balsamic vinegar, brown sugar and some olive oil, place in oven, turning occasionally – for about 1 hour.
For the Lemon Parsley Puree
Place lemon juice, ginger and parsley in a small processor, and pulse until parsley is finely chopped, add pepper, as desired. This is quite acidic and tart – goes well with the fish.
For the Salmon
Pat the salmon dry with paper towel, and place skin side up on a plate and season quite liberally with salt.
Heat oil to a medium heat, place salmon, skin side down and cook for about 2 minute, then turn the heat up as far as it goes and cook until skin is crispy. turn the salmon over and cook for another few minutes – until you get a nice colour. Place in the hot oven for a few minutes to finish – be careful not to overcook.
Cooking time for the salmon varies with the thickness of the fillet, I use my electric wok to cook it in, the fast reactive heating of gas would be best!
To serve, I usually put the puree to the side, to preserve the yummy, crispy skin – on top if your skin isn’t quite crispy! Veg in a pile, mixed together, and YUM!