Salmon-side-web

Salmon side with pink onions

The tangy quick-pickled onions, fresh dill and slight kick of chilli complement the mild, flaky fish in this perfect Easter buffet dish

By , 22 March 2019

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Salmon side with pink onions
  • 40 Mins

  • Serves: 10

  • Price: 81p per serving

Nutritional Info
Each 119g serving contains
  • Energy

    1006KJ

    240KCAL

    12%
  • Fat

    16.7g

    med

    24%
  • Saturates

    2.9g

    med

    15%
  • Sugars

    0.6g

    low

    1%
  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 845kJ/202kcal.
Ingredients
  • 2tbsp rapeseed oil
  • Juice 1 lemon
  • ½tsp chilli flakes
  • ½ x 25g pack dill, chopped
  • 1 whole side of salmon
  • 4tbsp white wine vinegar
  • 4 peppercorns
  • 1 red onion, thinly sliced
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with baking paper.

  • In a small jug, stir together the oil, lemon juice, chilli flakes, dill, then season with freshly ground black pepper.

  • Put the side of salmon onto the baking tray and pour over the oil and lemon mixture.

  • Bake for 25-30 mins until the fish is cooked and flakes easily. Spoon over any juices in the tray after about 15 mins.

  • Meanwhile, put the vinegar and peppercorns in a small pan. Bring to a gentle simmer, then add the red onion. Set aside for 20 mins to pickle, stirring regularly, then drain well.

  • Top the fish with the pickled onions and sprinkle over the remaining dill to serve.