CucumberGarlicLemonOnionSalmonSpring Onion

Katie Caldesi’s Roast Salmon with Ginger, Lemon Grass and Spring Onions

This stunning salmon dish is easy to make, and the spring onions and topping can be prepared in advance. Serve with cucumber ribbons made with a vegetable peeler, or a green salad. I cheat with ready-chopped frozen ginger and garlic to make this dish even easier to prepare.

Prep Time: 10 mins
Cooking Time: 15 mins

Ingredients

4 spring onions
1 lemon grass stick, finely sliced
1 teaspoon toasted sesame oil
1 tablespoon tamari or dark soy sauce
1 teaspoon Szechuan pepper, crushed, or freshly ground black pepper
½–1 hot red chilli, finely sliced on the diagonal, or pinch of chilli flakes
10g (¼oz) fresh root ginger, peeled and cut into matchsticks, or 2 teaspoons frozen chopped ginger
1 fat garlic clove, finely sliced, or 2 teaspoons frozen chopped garlic
1 tablespoon sesame seeds, plus extra to garnish
600g (1lb 5oz) salmon, in one piece or fillets
2 Teaspoons of our Extra Virgin Olive Oil or Extra Virgin Olive Oil Spray

Method

For the garnish, cut the green parts off the spring onions and slice lengthways through them but keeping one end intact. Put into cold water in a bowl to soak and curl while you prepare the rest.
Cut the remaining white parts diagonally and put them into a bowl with the lemon grass, sesame oil, tamari, pepper, chilli, ginger, garlic and sesame seeds. Stir through and set aside.
Put the salmon (if using fillets, push them together) on a baking paper liner in the drawer. Spray or brush with the olive oil. Roast at 180°C (350°F) for 10 minutes, or until firm to the touch and just cooked through.
Stir the ingredients in the bowl and tip these over the salmon. Air fry at 200°C (400°F) for 5 minutes, or until lightly browned and softened.
Transfer the salmon (leaving it in the paper, if you like) to a warm serving dish. Drain the green spring onion curls, pull them apart and scatter over the salmon. Garnish with sesame seeds, then serve.