Spiced roast side of salmon
By Roopa Gulati
Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 482
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fat 30g
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saturates 5g
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carbs 2g
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sugars 1g
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fibre 0g
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protein 51g
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salt 0.4g
Ingredients
- 1½ kg side of salmon, skin on
- 1 tbsp olive oil, plus extra for brushing
- ½ tsp ground ginger
- 1 tsp paprika
- ½ tsp coarsely ground black peppercorns
- 1 tbsp wholegrain mustard
- 1 tsp honey
- 1 lemon, cut into wedges, to serve
Method
Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
Roast, uncovered, for about 20 mins until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.
Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.
