BAKED SALMON WITH A SMOKY RASPBERRY AND CHIPOTLE GLAZE
This striking dish is the perfect combination of tart onions, juicy raspberries and rich salmon – it makes a delicious addition to any table. I like to serve it at room temperature.
PICKLED ONIONS
1 red onion, thinly sliced
¼ cup apple cider vinegar
1 teaspoon sea salt
GLAZE
1-2 tablespoons Tabasco Chipotle Sauce or other chipotle sauce
¼ cup good-quality maple syrup
1 teaspoon sea salt
1 cup fresh raspberries, plus extra to garnish (I used Driscoll’s)
3 tablespoons butter
2 teaspoons American yellow mustard
SALMON
1-kilogram side fresh salmon, skin-on, pin-boned
sea salt and ground pepper mint leaves for garnishing
EQUIPMENT: Line a large baking tray with baking paper.
ONIONS: Combine the ingredients in a ceramic or glass bowl. Cover and refrigerate until ready to serve, stirring occasionally.
GLAZE: Place all the ingredients in a small saucepan and bring to the boil, stirring to combine. Simmer gently for 10 minutes then take off the heat and cool until warm. Push the glaze through a fine sieve set over a bowl until only the seeds remain in the sieve. Discard the seeds. The glaze can be made 3 days ahead.
SALMON: Preheat the oven to 200°C fan bake.
Place the salmon on the baking tray and brush with 1 tablespoon of the glaze. Season generously with salt and pepper. Bake for 10-12 minutes until the salmon is just cooked through to the centre. Cooking time will depend on the thickness of the salmon. Set aside to cool or, if making ahead, cool then cover and refrigerate for up to 2 days.
TO SERVE: Place the salmon on a serving board. Drain the red onions and place on kitchen towels to remove any liquid. Gently rewarm the remaining glaze, if made ahead, then spoon a little of it over the salmon. Scatter over the onions then top with a few lightly crushed fresh raspberries and some mint leaves. Serve the remaining glaze separately. SERVES 8