Triple citrus salmon
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Triple citrus salmon
This dish, with its zingy citrus fish flavours combined with the smoky heat of the Mexican-inspired potatoes, is crying out to be served on a sunny summer evening
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
720Kcal
Fat
53gr
Saturates
14gr
Carbs
21gr
Sugars
3gr
Fibre
3gr
Protein
37gr
Salt
1.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the salmon
- zest and juice of 2 lemons
- zest and juice of 1 orange
- zest and juice of 1 lime
- 1 tsp dried oregano
- 5 tbsp extra-virgin olive oil
- 4 spring onions, finely sliced
- 1 x 600g side of salmon
- 2 garlic cloves, crushed
- handful coriander, finely chopped
- handful of flat-leaf parsley, chopped
For the spicy Mexican potatoes
- 2 dried chipotle chillies (from a 25g pack)
- 1kg Vivaldi salad potatoes, halved
- 3 garlic cloves, peeled
- juice of 3 limes
- 1⁄2 tsp smoked paprika
- 1⁄2 vegetable stock cube*, crumbled
- 2 tbsp olive oil
- 2 tbsp butter
- 100g feta, crumbled
- fresh coriander, roughly chopped
Step by step
- Preheat the oven to 140°C, fan 120°C, gas 1. For the salmon, mix half of all the citrus juices and zests with the oregano, 2 tablespoons of the extra-virgin olive oil and the spring onions. Remove the skin from the salmon and place the fish in a lined roasting tin. Pour over the citrus mixture and season well. Bake for 35-40 minutes.
- Meanwhile, rehydrate the chipotle chillies in a bowl of freshly boiled water for 10 minutes. While the chillies are rehydrating, boil the potatoes for 10 minutes, until just tender. Drain and set aside.
- Drain the chillies and put in a blender with the garlic, lime juice, smoked paprika, stock cube and olive oil, then blitz. Heat the butter in a large frying pan and add the potatoes and the paste. Fry for 6-8 minutes, until the potatoes are crisp and the pan is dry. Toss the feta and coriander through the potatoes.
-
To finish the salmon, whisk the remaining citrus juices and zests with the garlic and remaining oil. Stir through the chopped herbs and season to taste. Transfer the salmon to a serving dish and pour the herby dressing over to serve.
*Use a gluten-free stock cube, if required.
