Spiced maple salmon
This stunning salmon centrepiece by Lara Luck can be cooked in the oven or on the barbecue.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- Plusovernight marinating
- 2 tbsp Vegetable oil
- 1 side of salmon (from the fish counter), approx 1kg
- 1 tsp ground ginger
- 1½ tsp ground allspice
- 5 tbsp No.1 Canadian Maple Syrup No.1 Medium
- 1 lemon, cut into wedges, to serve
For the green seasoning
- 1 onion, roughly chopped
- 1 stick celery, roughly chopped
- 2 garlic clove
- 2 sprig/s thyme, leaves only
- 100ml white wine vinegar
- 25g pack flat leaf parsley, roughly chopped
To make the green seasoning, put all the ingredients apart from ¼ of the parsley into a blender and combine until smooth.
Rub the vegetable oil all over the skin of the salmon, then turn it flesh-side up and top with 3 tbsp of the green seasoning, the ginger, allspice, ½ tsp salt and 1 tsp ground black pepper. Massage into the salmon, then cover and chill in the fridge overnight.
Preheat the barbecue to high, or the oven to 220ºC, gas mark 7. Place the fish on the barbecue, skin-side down, cover and cook for 15-20 minutes, until piping hot, cooked through and the fish is opaque throughout and flakes easily with a fork. If using the oven, line a baking tray with parchment, place the salmon skin-side down and roast for 15-20 minutes.
Brush with the maple syrup and return to the barbecue (covered) or oven for a further 5 minutes, until the fish is glazed. Scatter over the reserved chopped parsley and serve with lemon wedges to squeeze over.
Leftover green seasoning can be kept in a jar in the fridge for 1-2 weeks. Use in soups and stews, vegetable or fish dishes.
Typical values per serving when made using specific products in recipe