Citrus & Olive oil Baked salmon
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Citrus & Olive oil Baked salmon
Recipe by Louis Tikaram
Ingredients
500 to 700 grams salmon fillet
½ cup squeaky gate extra virgin olive oil
1 lemon, thinly sliced
2 limes, thinly sliced
1 orange, thinly sliced
½ teaspoon dried chili flakes
Pinch of salt
Pinch of cracked pepper
1 bunch chopped fresh dill
1 tablespoon chopped fresh oregano
METHOD
Preheat the oven to 150 degrees and line a backing tray with paper.
Place the salmon fillet on the tray and check for bones then drizzle olive oil all over the salmon, season with salt, pepper and chilli flakes and massage into the flesh of the salmon with your hands.
Layer the thinly sliced citrus decoratively all over the salmon, I like to try and recreate the look of scales alternating the colours. This can be prepared ahead of time and left in the refrigerator.
If you have any left-over citrus save it to squeeze the juice over the cooked salmon later.
Cook the salmon for around 15 minutes depending on the thickness of the salmon, check after 10 minutes to see how it is cooking, the flesh should be a light pink and around the edges should be turning slightly opaque.
Remove from the oven and transfer to a large serving plate and sprinkle with fresh chopped dill and oregano. If you have any leftover citrus slices squeeze them over the salmon now.
Sprinkle with some extra sea salt and serve immediately.
