Salmon with caramelised shallot mayo
Waitrose Food editor Lucy Battersby's jammy shallots take time, but patience will be rewarded with a versatile sweet-and-sticky compote – used here as the base for both topping and dip. Follow Lucy Battersby on Instagram.
- Serves4
- CourseMain meal
- Prepare15 mins
- Cook1 hr 10 mins
- Total time1 hr 25 mins
Ingredients
- 1 tbsp olive oil
- 15g unsalted butter
- 300g Shallots, finely sliced
- 1 large orange (scrubbed)
- 4 tbsp dried white breadcrumbs
- 2 tbsp nonpareille capers, finely chopped
- 500g No.1 Scottish Salmon Prime Fillet
- 6 tbsp mayonnaise
Method
Put the oil and butter in a large pan and set over a low-medium heat. Add the shallots with a pinch of salt and soften for 8-10 minutes. Once soft, turn the heat up to medium and cook for a further 25-30 minutes, stirring frequently, until golden.
Meanwhile, zest the orange, then slice the top and bottom off it. Cut down and around the orange to remove the remaining peel and pith, then thinly slice horizontally.
Preheat the oven to 200ºC, gas mark 6. When the shallots are done, tip half of them into a bowl and set aside. Add the breadcrumbs, capers and half of the orange zest to the pan with the shallots, then season. Put the salmon on a baking tray, season, then arrange the orange slices on top. Spread over the breadcrumb mixture, then bake for 15 minutes. Turn the oven down to 180ºC, gas mark 4, and cook for a final 10-15 minutes, until the fish is opaque, cooked through and flakes easily.
Meanwhile, stir together the mayonnaise, remaining shallots and orange zest; season. Serve the salmon with the shallot mayo and some new potatoes and steamed greens, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,434kJ/ 584kcals |
|---|---|
Fat | 38g |
Saturated Fat | 7.1g |
Carbohydrates | 25g |
Sugars | 8.7g |
Fibre | 4.6g |
Protein | 32g |
Salt | 1.6g |