Roast salmon with currants and ginger
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Roast salmon with currants and ginger
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
815Kcal
Fat
67gr
Saturates
31gr
Carbs
16gr
Sugars
15gr
Fibre
1gr
Protein
33gr
Salt
0.8gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 75g currants
- 125g soft butter
- 1 echalion shallot, finely chopped
- 4 pieces stem ginger, chopped
- ¼ whole nutmeg, grated
- 2 good pinches of ground cloves
- ½ tsp ground coriander
- 1 lemon
- 1 orange
- 1 side of salmon (about 900g), pin-boned and trimmed
- 25g flaked almonds
- 125ml dry white wine
- a handful of dill fronds, to garnish
For the sauce:
- 50g butter
- 200ml double cream
- 1 tsp Dijon mustard
- 1 tbsp chopped dill
- a few squeezes of lemon
Step by step
Get ahead
Prepare the salmon, ready to cook, a few hours ahead; chill.
- Preheat the oven to 220°C, fan 200°C, gas 7. Cover the currants with boiling water in a heatproof bowl and leave to swell for 30 minutes. Drain and reserve the currants.
- Mix the butter with the shallot, chopped ginger, 1 tbsp of syrup from the jar and spices, add ½ teaspoon salt and a few grindings of black pepper, then stir in the drained currants.
- Slice the lemon and half the orange into half-moons. Arrange half the slices down the centre of a shallow roasting tray and place the salmon, skin down, on top. Season generously, squeeze over the juice from the remaining orange half, then spread evenly with the currant butter. Scatter with flaked almonds, then arrange the remaining orange and lemon slices on top.
- Pour the wine over the top, then put the salmon in the oven for 20-25 minutes, or until the salmon is just cooked through, but still moist and pink in the middle.
- While the fish is cooking, make the sauce. In a small pan, melt the butter; add the cream and bubble for a few minutes to thicken slightly. Stir in the mustard, dill and add lemon juice to taste; season and pour into a jug.
- Carefully lift the cooked salmon onto a serving plate. Pour any roasting juices over the top, then scatter with dill fronds. Serve with a drizzle of sauce.
Chef quote
The mix of fruit and sweet spice in this dish works particularly well around Christmas.
