GOOD FOOD PODCAST
If you’re bringing food along to a gathering this summer, whether it’s a street or garden party, Tom Kerridge has just the recipe you need
Host Tom Kerridge shares a crowd-pleasing salmon idea from our podcast series
Ilove big get-togethers. After all those lockdowns, it’s wonderful to feel the energy that’s created when friends and family share food – that mix of generations and personalities, and kids running around making happy noise. It’s a celebration of life. But, how do you feed them all?
I’ve always felt that the crowdpleasing barbecue favourites, like sausages and burgers, are stressful for the cook, who has to stand there grilling one of everything. If you throw some steaks into the mix, you’ve then got to make sure they’re cooked how everyone likes them. No, thanks – it’s meant to be my day o! What you want is a centrepiece that can be thrown in the middle of the table for everyone to help themselves. That’s where my side of salmon comes in. I cook it slowly so it stays succulent, and there’s no need to wrap it in foil or splash over any wine – just add a few slices of lemon and some herbs, and that’s all you need. I can’t help but add a few extra touches for presentation, as these make all the dierence. Peeling o the skin and scraping away the pesky grey meat no one likes will also make it the best piece of salmon you’ve ever tasted. It’s guaranteed to keep a crowd happy, especially with easy-tomake new potatoes on the side.
It’s wonderful to feel the energy that’s created when friends and family share food – that mix of generations
and personalities, and kids running around
Slow-roasted salmon with potato salad & dill & mustard mayonnaise
Serve a crowd of up to 10 with this salmon side, or feed even more by buying a larger piece of salmon and cooking more potatoes.
SERVES 8 10 PREP 15 mins COOK 1 hr EASY
1 lemon, inely sliced small bunch of thyme reserved dill stalks (from the mayonnaise recipe below) side of salmon (about 1 1.2kg), cut from the tail end
1 tbsp olive oil
For the potatoes
1.5kg new potatoes, halved if large
1 tbsp Dijon mustard
1 lemon, juiced
3 tbsp olive oil
For the dill & mustard mayonnaise
200g mayonnaise
1 tbsp wholegrain or Dijon mustard small bunch of dill, leaves picked, stalks reserved
Heat the oven to 120C/100C fan/ gas 1/2. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, right, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, right.) Will keep chilled for up to two days. Can be served cold.
For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.
GOOD TO KNOW omega-3 • gluten free PER SERVING 516 kcals • fat 34g • saturates 5g • carbs 22g • sugars 3g • ibre 3g • protein 28g • salt 0.5g