A showstopper of a recipe which makes an excellent alternative main for the festive season.

Serves: 6

Preparation Time: 5 minutes

Cooking Time: 20-30 minutes

Ingredients

• 2 tbsp red wine vinegar

• 2 tbsp water

• 1 tsp sea salt

• 1 tsp sugar

• 8 round shallots, peeled and finely sliced

• 1.5kg side of salmon, skin on

• 1 tbsp vegetable oil

• 4 tbsp teriyaki sauce

• 4 tbsp soy sauce

• 4 tsp black and white sesame seeds

• 1 red chilli, finely sliced

• Small bunch of fresh coriander, leaves picked

• 2 limes, halved

Method

1. Mix together the vinegar, water, salt and sugar in a bowl. Add the shallots and make sure they’re submerged in the liquid. Put to one side. 

2. Heat the oven to 180°C. Line a big roasting tin with baking parchment or foil. Brush the salmon skin with oil and place it skin side down on the paper.

3. Mix the teriyaki sauce with the soy sauce and brush evenly over the salmon. Sprinkle with the sesame seeds.

4. Roast, uncovered, for 20 – 30 minutes until the salmon is cooked through – check by poking a knife into the fillet and making sure the fish flakes easily.

5. Serve topped with the quick pickled shallots, sliced chilli, coriander leaves and lime wedges on the side for squeezing. If there is any of the teriyaki marinade leftover serve it alongside for extra flavour.

Credit: UK Shallot