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Grilled salmon with roasted shallots, cherry tomatoes and pickled cucumber

With Ray McVinnie

Time: 45 mins
Serves: 8
Cost per serve: $8


3/4 cucumber, peeled, split in half lengthways, seeds removed with a teaspoon, each half very thinly sliced
1 tsp salt
10 shallots, peeled
1 Tbsp 1 soy oil plus extra for brushing
250g cherry tomatoes, halved
1 small handful coriander sprigs
1 small green chilli, thinly sliced
4 Tbsp lime juice
3 Tbsp fish sauce
1 Tbsp sugar
2 Tbsp sesame oil
1.5kg side of skinned, boned salmon
Salmon roe for serving (optional)
Lime wedges for serving
Steamed long grain rice for 8


Preheat the oven grill until very hot.

Put the sliced cucumber in a nonreactive bowl and add the salt. Mix well, reserve 30 minutes, wash well under plenty of cold running water, squeeze dry in handfuls and place in a mixing bowl.

Put the shallots in a small roasting dish and add the 2 tablespoons of soy oil.  Mix well and place in the oven for 30 minutes until the shallots are tender and well browned.

Remove from the oven, cool, halve the larger shallot segments then place in the mixing bowl with the cucumber.  Add the tomatoes, chilli, lime juice, fish sauce, coriander sprigs and sesame oil and mix well. Taste and adjust the sweet, salty, sour and hot flavours until balanced if necessary. Reserve.

Place the salmon on a large piece of oiled baking paper. Brush the top surface of the salmon with a little oil.  Season and place under the grill for about 10 minutes or until just cooked and browned.
Remove from the oven and slide the salmon off the paper onto a warm serving platter.

Sprinkle the tomato mixture over the salmon. Sprinkle some salmon caviar on top if desired. Place some lime wedges on the platter and serve with bowls of long grain rice to eat the salmon on.

(TX: 14 November 2011)