Spiced Roast Salmon with ginger

I prepared this recipe for my Christmas lunch. The mix of sweet spice and the ginger makes it feel very festive. Perfect for a celebratory lunch or dinner.

Spiced Roast Salmon with ginger
Serves 6
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Prep Time
45 min
Prep Time
45 min
  1. 75g currants
  2. 125g soft butter
  3. 4 pieces of stem ginger, chopped, and 1 tbsp of syrup from the jar
  4. 1/4 whole nutmeg, grated
  5. 2 pinches of ground gloves
  6. 1 lemon, sliced in half moon shapes
  7. 1 orange, sliced in half moon shapes
  8. 1 side salmon, about 900g, pin boned and trimmed
  9. 25g flaked almonds
  10. 125ml dry white wine
  1. Preheat the oven to 220C/gas 7. Cover the currants with boiling water and soak for 15 minutes until they swell. Drain and reserve currants.
  2. Mix the butter with the currants, ginger, syrup and spices. Add a good pinch of seasalt and black pepper.
  3. Take half of your lemon and oranges slices and place on the base of your toasting tin. Place the salmon on top skin side down. Season generously.
  4. Spread the currant butter mixture over the top of the fish. Arrange the tensing lemon and orange slices over the top.
  5. Pour the wine over the top and put the salmon in the oven for about 20-25 minutes, or until the salmon is just cooked through, but still moist and pink in the middle.
  6. Carefully toast your flaked almonds in a small dry frying pan.
  7. Carefully lift the salmon from the roasting dish onto a serving plate and pour any juices over the top. Scatter your toasted flaked almonds over the top.
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