south american-style salmon

The Peruvian-style flavours in this dish - zesty lime with a chilli kick - are a big food trend right now, and complement the taste of the fish perfectly

serves 6 plus leftovers; ready in 1hr

Mild olive oil, for greasing
1 side of salmon (about 800g)
½ small red onion, halved and thinly sliced
Finely grated zest and juice 1 lime
1 red chilli, deseeded and finely chopped
Few sprigs coriander, plus extra to serve
Salsa, to serve

Grease a sheet of foil large enough to fold around the salmon in a parcel. Put the fish on the foil, skin-side down, and scatter on the onion, lime zest, chilli and a few sprigs of coriander. Drizzle with the lime juice.

Wrap up to make a parcel, leaving room for air to circulate. Seal the edges. Put on a baking tray. Leave for 20 mins to marinate.

Meanwhile, heat the oven to 180C/160C Fan/Gas 4. Bake the fish for 25 mins, then leave in the unopened parcel for another 5 mins.

Open the parcel. Replace the coriander with fresh sprigs. Serve with salsa.

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