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Marinated Roast Salmon

And... after our yummy goats cheese starter (see earlier blog) we tucked into this....

Being a bit fed up with potatoes, potatoes, potatoes we served up our salmon with roasted romanesco cauliflower and fennel (simply chopped up in chunks, drizzled with a bit of olive oil, seasoned and roasted for 30-40 min till crisy and caramelised).

romanesco cauliflower... so pretty


For the salmon - per person:

  • 200gms salmon skin on (filleted)
  • good glug of Gregor's Original Umami Dressing
  • salt and pepper to taste

Preheat oven to 200 degrees celsius

Make several slashes into the skin of the salmon fillets. Pour over Gregor's and massage into the flesh. Cover and leave to marinade. You don't need to leave it long as fish absorbs marinade fairly quickly. Fifteen minutes to half an hour is ample.

Place in a shallow oven dish and roast for roughly 8-10 minutes, till still pink in the centre, but with a lovely crisp skin. Leave to rest for a minute or so - then serve with vegetables of your choice, or salad and crusty bread.