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    Roast Salmon with Lime and Preserved Ginger Butter

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    Roast Salmon with Lime and Preserved Ginger Butter

    A taste for preserved stem ginger is another inheritance from my mother. She kept it in her blue-and-white china jar in the larder, which was brought out on special occasions. She introduced the sweet heat of the preserved syrupy ginger to ice cream, cakes and other puddings, as you might expect, but perhaps her favourite ginger repository was the now-classic George Perry-Smith recipe for salmon with ginger and raisins in pastry. This is a streamlined, simplified descendent of that dish, which was itself a reworking of a medieval recipe.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 4 portions salmon fillet, each weighing 150-170g
    • Juice of 1 lime
    • Salt and freshly ground pepper
    • A few chopped chives
    • Lime and preserved ginger butter
    • Finely grated zest of 1 lime, plus juice of ½ lime
    • 125g lightly salted butter, softened
    • 2 knobs preserved stem ginger, finely chopped

    Method

    1. Make the lime and ginger butter in advance. Mash the butter with the lime zest and juice until all the juice is absorbed (you could also do this in a food processor). Using a fork (not the processor), work the stem ginger into the butter. Pile the mixture into a bowl and chill in the fridge until needed.
    2. Lay the salmon fillets, skin side down, in a greased baking dish. Squeeze over the lime juice and season the fish with salt and pepper. Leave for half an hour. Meanwhile preheat the oven to 220°C, gas mark 7.
    3. Slide the salmon into the oven and roast for 12-18 minutes until just cooked but still with a slight pink translucence in the centre. This ensures a wonderful flavour and moistness, but if you really must have it cooked all the way through, allow another 5 minutes or so.
    4. Scatter the chopped chives over the fish and serve immediately with a spoonful of the lime and ginger butter on each portion (you probably won't use all the butter), melting and oozing over it. This is delicious accompanied by roasted tomatoes and a pile of couscous to soak up the buttery juices.

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