Serving with sweated leeks is good.
[edit] Ingredients
- Coriander, about a handful of fresh leaves and stalks, roughly chopped
- Dried coriander, about a teaspoon
- Red onion, half of one diced finely
- Garlic, chopped finely
- Lime juice - about two limes worth or 2/3 tablespoons of bottled stuff
- Zest of one lime
- Butter, one knob (ololol)
- Two salmon steaks, about 500g worth, skins on but scaled
[edit] Method
- In a shallow dish or bowl, sprinkle the garlic, fresh coriander (save a few bits) and onions on the bottom.
- Sprinkle dried coriander over
- Sprinkle lime zest and half the butter knob (*giggle*.. oh wait we did that gag)
- Pour half the lime juice over the stuff
- A bit of salt and freshly ground pepper
- Lay the salmon steaks skin side up and pour over the rest of the lime juice and lay the butter ontop
- A bit of salt and freshly ground pepper and the rest of the fresh coriander
- Rest in the fridge for 30-60 minutes, longer the better, BUT NOT TOO LONG!!!!11
- Make a little parcel of foil and shove all the marinade crap into that, then put the salmon ontop with the butter on the skin still.
- Cook for about 25 minutes per 500g of salmon at 180 deg C (or whatever that is in retardo-temp)
- Eat it.