Limey baked salmon with toasted pine nuts


For the marinade
For the baked salmon

Preparation method

  1. Thoroughly wash the salmon in salted water and rub with lemon juice.

  2. Put the salmon in a shallow dish and squeeze the lime juice over. Add a splash of vanilla vodka (if using). Cover with cling film, transfer to the fridge and leave to marinate overnight.

  3. Preheat the oven to 190C/375F/Gas 5. Use a tablespoon of butter to smear a sheet of foil large enough to enclose the salmon and place the buttered-side up on a shallow oven-proof dish. Put the salmon on the sheet of foil, dot with the remaining butter and drench with more lime juice. Gather the foil together into a loose package with a small vent at the top to release any steam. Cook for 30-40 minutes, or until the salmon has changed from translucent to an opaque pink.

  4. After removing from the oven, leave the salmon to rest for 1-2 hours.

  5. Toast the pine nuts under a medium grill until browned on both sides. Remove the lime slices and scatter over the pine nuts, fresh dill and mint. Serve with wedges of lime.

Overnight preparation time

30 mins to 1 hour cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss