Lime, Honey and Sriracha Roasted Salmon
Photography Josh Griggs.
Roasting can be fast and hot and that is exactly what this salmon dish is about. I love it served chilled but the choice is yours.
Serves: 4
INGREDIENTS
4 x 200-gram pieces centre-cut salmon, pin bones removed
1 lime, halved through the stem, thinly sliced
Glaze
2 tablespoons melted butter
2 tablespoons runny honey
1 tablespoon soy sauce
1 tablespoon wholegrain mustard
finely grated zest 1 large lime
2 cloves garlic, crushed
1 teaspoon sriracha chilli sauce, or more to taste
1 teaspoon sea salt
METHOD
Preheat the oven to 200°C fan bake.
Place salmon on a well-oiled, lipped baking tray and make 1 cut along the length of each piece but not right through to the skin. Tuck slices of lime in each of the cuts.
Glaze: Stir all the ingredients together to make a thick glaze.
Spoon evenly over the salmon. Roast for 6 minutes, then turn the oven to grill and cook for a few more minutes until the tops of the salmon pieces are a good golden colour. Serve the salmon hot, warm or chilled.
Wine match: Vavasour Rosé
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.