Recipe: Summer Herb Salmon

Serves 6

Salmon is very high in protein and omega 3 acids as well as Vitamin D. This recipe works very well with sea bass, turbot, and prawns or scallops either. Use a selection or combination of herbs in this dish.

Summer Herb Salmon

Prepared by Kevin Dundon

Summer Herb Salmon

Prepared by Kevin Dundon

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Ingredients

6 fillets salmon (approx 6oz/175g per person)
4 tablespoons mixed fresh herbs: (see selection below)

parsley
coriander
lemon thyme
fresh sage
chives
mint
dill
fennel
1 tablespoon capers

Juice of 1 lime
Zest of 1 lime
6floz/175ml oil
1 bunch chopped spring onions
3 cloves garlic

Making the marinade

In a large bowl mix together the chopped fresh herbs, with the spring onions and the chopped garlic. Add in the capers, lime juice and zest and mix well.

Pour in the oil, whisking well and then add in a little salt and pepper.

If you wish you can remove the skin from the salmon but I normally leave it on. At this stage, pop the salmon into the marinade and leave to marinade for at least 1 hour.

As this marinade is not full of strong and excessive flavours it is fine to leave it marinade overnight.

Cooking instructions

Put the marinated salmon on the barbecue and cook for approximately 5 minutes on each side. Do not leave it on a part of the barbecue which is too hot or severe and likewise when it is on the barbecue aim to turn it only once so as not to break up the fish.

Heat a large frying pan with a tiny amount of oil and cook the salmon flesh side down for 4-5 minutes on a medium heat and then turn it over onto the other side and repeat the process. The salmon should feel quite firm when sufficiently cooked. If the piece of salmon is very thick you can finish cooking it in the oven.

Serve the salmon with some salad leaves or it can be quite nice served with some boiled rice or baked potatoes.

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