Baked Side of Salmon or Trout with Quick Fishcakes

Recipe

This is just too easy, with a big ratio of wow factor.

The hardest part of this recipe is buying the salmon. That’s it. Easily substitute for ocean trout too.

This simple cooking method brings out the best in salmon - it is so sweet and meltingly tender. With a lovely, caramelised top from the brown sugar. It looks stunning in the centre stage of a party or dinner table.

Serve with whatever you like, from crusty bread, boiled potatoes or couscous; something creamy like tzatziki or tahini sauce (tahini mixed with yoghurt, lemon); a piquant red onion, caper and parsley salad, or simple iceberg and avocado, some lovely plain steamed asparagus or roast broccolini. Find a theme or cuisines for the meal and go with it.

NB - this is possibly one of the most cooked and popular dishes on Tastebuddy, due to its ease, plus great to feed a crowd, lastly how delicious it is. Ticks a lot of boxes!

Serves 8 – 12. DF. GF.

Pictured: Baked side of trout

1 whole side of salmon, skin on*

Juice of 2 lemons

2 tbsp brown sugar

Sea salt and pepper to season

*can find vacuum sealed, or ask the fishmonger to prepare

Preheat the oven 180°C.

Lay some foil over an oven tray and rub some light olive oil over, place the salmon skin-side down – make sure this all fits in the oven.

Squeeze the lemon juice all over the salmon flesh, sprinkle with the brown sugar to cover evenly. Season

Bake for 15 minutes, until the salmon is slightly caramelised and browned on top – the middle should be cooked to medium, or medium rare depending how you like it. Cook for a further 15 minutes if you prefer well done, covering the top with foil if browning too much.

To note – mix leftovers into mash potato, make patties rolled in breadcrumbs – quick and easy fishcakes! Freeze them on a tray – will keep 2- 3 months.

Pictured: fishcakes with leftover cooked salmon