Salmon with Summer Citrus Dressing

6 x 225g (8oz) thick salmon fillets, preferably with skin on
5ml (1 level tsp) ground coriander
Sea salt and ground black pepper
15ml (1tbsp) lemon juice
200ml (7fl oz) light, fruity olive oil
2 large oranges
1 large lemon
225g (8oz) cherry tomatoes, quartered

A seriously fresh way with salmon

In short	Preparation time: 15 mins Cooking time: 12 mins Total time: 27 mins Serves: 6 people Course: Main
Nutrition (per portion)	630 calories 49g fat (10g saturates) 5g carbs

Method

1 Remove scales from salmon (see Cook’s Tip). Tie each fillet into a barrel shape; place in a shallow, non-metallic dish. Mix together coriander, salt and pepper, lemon juice and 50ml (2fl oz) oil. Pour around salmon, then cover and refrigerate for at least 1hr.

2 Cut the peel and pith from the oranges and lemon. Cut between the membrane to release the segments. Squeeze the juice from the membrane into a bowl and whisk with the remaining oil; season. Add the orange and lemon segments and quartered tomatoes.

3 Cook the fillets at 220°C (200°C fan) mark 6, basting with the marinade, for 10–12min or until just cooked to the centre. Cover with foil and stand for 5min.

4 Serve salmon with the dressing.

SERVE WITH…
New potatoes tossed in fresh herb butter and mangetout.

PREPARE AHEAD
Make recipe to the end of step 2 a few hours ahead. Cover and refrigerate the salmon and dressing separately.

COOK’S TIPS
Ask the fishmonger to scale the salmon for you or, using a blunt knife, scrape the scales off in the opposite direction to the way they lie. The skin will then be thin and crisp enough to eat.