Yields6 Servings
 T5g currants
 125 g soft butter
 1 small onion, finely chopped
 4 pieces stem ginger, chopped or 2.5cm piece fresh ginger chopped
 1 tbsp syrup from the jar or 1 tbsp honey
 ¼ whole nutmeg grated
 ¼ tsp ground cloves
 ½ tsp ground coriander
 1 lemon
 1 orange
 1 side salmon (about 900g)
 25 g flaked almonds
 125 ml dry white wine
 Dill to garnish
For the sauce
 50 g butter
 200 ml double cream
 1 tsp Dijon mustard
 1 tbsp chopped dill
 Few drops lemon juice

Preheat the oven to 220C/Gas7; cover the currants with boiling water in a heatproof bowl and leave to swell for 30 minutes; drain and reserve the currants


Mix the butter with the onion, chopped ginger, syrup or honey and spices, add ½ teaspoon salt and some freshly ground black pepper, then stir in the drained currants


Slice the lemon and half the orange into half-moons; arrange half the slices down the centre of a shallow roasting tray and place the salmon, skin down, on top, season generously, squeeze over the juice of the remaining orange half, then spread evenly with the currant butter; scatter with flaked almonds, then arrange the remaining orange and lemon slices on top


Pour the wine over the top, then put the salmon in the oven for 20-25 minutes or until the salmon is just cooked through, but still moist and pink in the middle


While the fish is cooking, make the sauce; in a small pan, melt the butter, add the cream and bubble for a few minutes to thicken slightly; stir in the mustard, dill and add lemon juice to taste; season and pour into a jug


Carefully lift the cooked salmon onto a serving plate; pour any roasting juices over the top, then scatter with the dill; serve with a drizzle of sauce

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