Jo’s Festive Side of Salmon

I have had such a fun year cooking each week for Fine Music Event News. A recipe was requested to fill a few gaps when there were no “events” to report but it seems that now there are plenty of activities to fill up the newsletter. Nevertheless, it has been a great focus for me to work out what to cook each week, take photos and write the articles. And now Christmas is almost here so I want to share this festive salmon recipe with you.

Wishing everyone a wonderful time at Christmas enjoying all the special things that Christmas represents plus family, friends, music, entertaining, and of course delicious food!

Jo’s Festive Side of Salmon

Side of salmon (they’re usually about 3kg)
Rind of 1 lime
1/2 cup ketjap manis (or dark soy sauce)
Handful of chopped coriander
1 heaped tsp grated ginger
1/2 small tsp finely chopped chilli
3 cloves garlic, crushed
Extra lime wedges, coriander sprigs, curls of shallot to serve

Take the skin from the salmon. This is very easy. Just trim any bones left intact, place the salmon on a flat surface and with a large sharp knife, slip the knife between the skin & the flesh at the tail end and gently saw back and forth keeping the blade towards the skin. The trickiest part is holding on to the skin as you move up the fillet. It’s very slippery! But it comes off neatly with no loss of meat.
Prepare the marinade by place half a cup of ketjap manis in a small bowl.
Add the lime rind, chopped coriander, ginger, chilli and garlic.
An hour before cooking pour the marinade over the salmon and allow to marinate till ready to cook.
Heat the oven to 200 degrees.
Place the salmon on baking paper on a baking sheet to fit and pop into the hot oven for 10 minutes. Remove from oven, lift the salmon onto a serving plate, decorate and serve with new potatoes and a salad, or just add to the Christmas buffet table.

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