Recipe: Roasted fillet of salmon

PUBLISHED: 06:00 16 March 2016

Julian Read

Head chef at the Lion and Lamb in Takeley is Sergio Sanchez. He originates from Spain, coming to the UK three years ago. ‘I originally was working as a chef in Hampshire when I first came here with my girlfriend, but we liked Essex because it’s close to London and the airports and it’s a nice area to live.’ Sergio’s most popular main course is a traditional Spanish dish with Sergio’s individual stamp. Here he shares his recipe for a new twist on succulent salmon.

Ingredients

Serves 4

4 x 200gm salmon fillets

1 dessert spoon of fresh coriander

1 dessert spoon of honey

Salt

Pepper

Olive oil

For the salsa

5 large fresh tomatoes (skinned and diced)

1 red onion (finely diced)

2 spring onions (thinly sliced)

3 cloves of garlic

A tbsp of chopped fresh coriander

A tbsp of chopped fresh mint

Juice of 2 fresh limes

1 jalapeño chilli (seeded and finely diced)

Method

Place your salmon fillets on a baking tray, lightly coated with olive oil. Season and put in 180C oven for five minutes then add a dessert spoon of honey and chopped coriander return to the oven for 5-7 minutes. For more flavour use wild salmon. It is more expensive but it does give you a lot more taste. I would recommend The Little Fish Company in Kelvedon, where we buy all of our fresh fish.

For the salsa, put all the ingredients in a bowl. Season with salt and pepper and you can add a few drops of tabasco. Mix all together with a little olive oil.

Get the Taste

The Lion and Lamb

Stortford Road, Little Canfield, Nr Takeley, Dunmow, CM6 1SR, 01279 870257, www.lionandlamb.co.uk