Salmon with Preserved Lemon, Herb and Walnut Salsa
Ingredients
- 8 150g wild salmon fillets or a 1kg side of salmon, bones removed
- 2 tbsp olive oil
- Himalayan or sea salt
- black pepper
- 1 cup parsley finely chopped
- 1 cup dill chopped
- 1 tbsp capers rinsed if salted
- 2 tbsp preserved lemon rind rinsed and finely diced
- 2 tbsp lemon juice
- 4 tbsp olive oil plus extra for serving
- 1/2 cup walnuts lightly toasted and roughly chopped
- 1 clove garlic crushed
- 1 lemon cut into wedges, for serving
Instructions
- Preheat oven to 200C (180C for a fan-forced oven).
- Place the salmon on a tray lined with baking paper, brush with olive oil and season with salt and pepper. Roast the fillets for 6-8 minutes, depending on thickness, or cook the whole side of salmon for 10-14 minutes.
- Meanwhile make the salsa by combining the remaining ingredients, except for the lemon wedges. Taste for salt and pepper.
- Remove the salmon from the oven, top with the salsa and a drizzle of olive oil. Serve with lemon wedges.
- The salsa can be prepared a couple of hours ahead, and the salmon can be served either warm or at room temperature.
Notes
- This salsa would be also delicious with any other kind of fish or seafood, or with chicken, or on top of vegetables such as sweet potatoes, carrots, fennel or beetroots.
- Any leftover salmon and salsa would make wonderful fish cakes. Just combine it into patties with some mashed potato or sweet potato and beaten egg. Fry until golden and serve with mayonnaise, tartare sauce or aioli.