Salmon side with pink onions
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- 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
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.