Honey-roast will salmon, warm new potato salad with coriander and chilli, by Taher Jibet, head chef, Bistro One Ninety, the Gore hotel, London.
INGREDIENTS
(Serves four)
- 4 x 190g wild salmon fillets
- 2tbs honey
- 1tbs dark soy sauce
- 1tsp paprika
- 450g Jersey Royal potatoes
- 1/4 small Scotch Bonnet chilli
- 120ml olive oil
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- 1 large chopped shallot
- 3tbs chopped coriander
- Salt and pepper to taste
METHOD
Pre-heat the oven to 220˚C. Place the salmon fillets on a greased baking tray and season with salt and pepper.
Warm the honey with the dark soy sauce, paprika, chilli, lime juice and zest. Pour the honey mix over the salmon and bake in the oven for 12-15 minutes, basting occasionally with the juices.
Boil the potatoes in salted water until cooked. Strain and cool them, then cut into quarters.
Heat the oil in a pan and sauté the potatoes until golden brown. Add the shallots, coriander, lemon juice and zest to the potatoes and season.
Finally, serve the ingredients from the pan under the salmon.