Nourishing and delicious, this recipe from Trish Deseine ticks all your September dining needs…
SLOW ROASTED SALMON WITH GREEN TOMATOES, SPINACH AND SESAME
All healthy bases are covered in this delicious, nourishing dish. Serve the salmon or trout hot, cold or warm. The green tomatoes give a lovely, acidic crunch to proceedings.
10 minutes prep
2 hours chilling
25 minutes cooking
1kg salmon or trout fillet or fillets, skin on
For the marinade
2 garlic cloves, peeled
20g fresh ginger, peeled
1 tbsp toasted sesame oil
100ml soy sauce
3 tbsp dark muscovado or coconut sugar
Juice and grated rind of a lime
For the dish
3 tbsp toasted sesame seeds
6 green tomatoes, washed and sliced
6 handfuls baby spinach, rinsed and spun
Fresh coriander, mint and basil
Pepper to taste
Blitz all the marinade ingredients.
Set the fish into a shallow dish, pour in the marinade and turn the fish in it a few times, making sure it is well coated. Cover and refrigerate for at least two hours.
Heat the oven to 210°C and roast the fish for 20-25 minutes or so, turning it halfway through.
Remove from the oven and pull into pieces. Keep the remaining marinade as a dressing.
Toss the tomatoes with the leaves and herbs and spread over individual dishes or one large platter.
Set the fish on top, drizzle with the marinade, sprinkle the sesame seeds, season with pepper, give a little squeeze of lemon and serve.
For more seasonal recipes, see Trish Deseine’s Chez Moi series, in association with Neff on www.thegloss.ie.