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Ingredients

For the marinade

For the salad

  • 400g white cabbage, sliced
  • 1 red onion, finely sliced
  • 1 green chilli, finely sliced
  • ½ lemon, juiced, plus a few slices to serve
  • ½ cucumber, peeled, halved, deseeded and sliced
  • handful of coriander, leaves picked and roughly chopped

Method

  • STEP 1

    First, make the marinade. Mix all the ingredients in a bowl with a pinch of salt. Lay the salmon, skin-side down, in a large container, then pour on the marinade and turn the fish to fully coat it. Cover and chill for at least 1 hr, or up to 12 hrs.

  • STEP 2

    Heat the oven to 240C/220C fan/gas 9, or as high as it will go. Line the base of a sturdy, shallow roasting tin with baking parchment, then drizzle over the oil. Lay the marinated salmon skin-side down on the parchment and roast for 25-30 mins until the outside is lightly charred and the inside is just cooked. Meanwhile, for the salad, tip the cabbage, red onion and chilli into a bowl, sprinkle with sea salt and scrunch the veg with your hands to work in the salt. Stir in the lemon juice and set aside while the salmon is roasting.

  • STEP 3

    Just before serving, stir the cucumber slices and coriander into the cabbage salad. Bring the whole salmon to the table with a few lemon slices on top to serve, then carve and plate up with the salad and rice on the side, if you like.

Recipe from Good Food magazine, January 2022

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A star rating of 4.8 out of 5.9 ratings
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