According to many traditions across the world, certain foods can bring good luck and wealth in the New Year, so for our first cookery item of 2014 Lesley Waters creates a roasted salmon recipe with a selection of lucky ingredients from around the world to make a prosperous and delicious New Year feast.
Lesley's whole roasted salmon is great served with a warm orange pepper sauce and smoky puy lentils.
3 courgettes, grated
1 lemon, zest only
60ml/4tbsp olive oil
2 pieces salmon fillet, about 800g each, pin boned with skin left on
Preheat the oven to 200C/ 400F/ Gas 6
Grate the courgettes and place in a bowl with the lemon zest, 30ml/2tbsp olive oil and season generously
Put one salmon fillet, skin side down, on a roasting tray. Spread over the courgette mixture then put the other fillet on top skin side up. Tie up with string every 2.5cm/ 1 inch. Drizzle over remaining oil and season with a little sea salt. Roast for approx 40/ 45 minutes or until just cooked through.
Remove the salmon from the oven allow to rest for 10 minutes before serving and place onto a serving dish. Serve with the smoky puy lentils.
Warm orange and black pepper sauce
You only need a spoonful of this but it’s really wonderful with the fish and lentils
2 shallots, very finely chopped
2 teaspoons freshly ground black pepper
300mls orange juice ( approx juice 3 large oranges )
1 tablespoon white wine vinegar
Approx 6 tablespoons double cream
Place the shallots, pepper, orange juice and vinegar in a medium saucepan. Bring to the boil and simmer until the mixture has reduced by half. Add the cream and reduce a little further on a gentle heat for approx 30 seconds.
Season with salt and pepper to taste serve warm ( can be made ahead and reheated extra orange juice or a splash of water can be added if it becomes too thick )