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Slow-roasted Vietnamese salmon

Name: Slow-roasted Vietnamese salmon
Yield: 8
Ingredients: 1 ¼ kgs Salmon, side boned, skin on (Main); 1 large Onion, sliced; 6 Kaffir lime leaves, use up to 8 if needed; 2 ½ Tbsp Avocado oil, garlic infused; I used Olivado; ½ cup Lemon juice; 2 ½ tsp Brown sugar; 1 Tbsp Fish sauce; 1 ½ tsp Freshly grated ginger; 1 cup Bean sprouts, tails trimmed; 1 cup Mint leaves; 1 cup Basil leaves, small; 1 cup Coriander leaves

for 8 people

Jan Bilton

Food writer and cookbook author.

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This is a scrumptiously easy dinner party dish. Sides of boned salmon can be ordered from Regal Salmon.

1 ¼ kgs	Salmon, side boned, skin on (Main)
1 large	Onion, sliced
6	Kaffir lime leaves, use up to 8 if needed
2 ½ Tbsp	Avocado oil, garlic infused; I used Olivado

½ cup	Lemon juice
2 ½ tsp	Brown sugar
1 Tbsp	Fish sauce
1 ½ tsp	Freshly grated ginger

1 cup	Bean sprouts, tails trimmed
1 cup	Mint leaves
1 cup	Basil leaves, small
1 cup	Coriander leaves

Ensure the salmon is at room temperature before cooking.Preheat the oven to 140C. Place the onion and kaffir lime leaves on the base of a roasting pan to make a bed for the salmon.
Place the salmon on the bed tucking in any thin edge so that it cooks evenly. Alternatively, trim off the edge and reserve for soup or stock.Drizzle with the avocado oil and sprinkle with black pepper.
Roast for about 45 minutes, until cooked.Meanwhile, whisk together the ingredients for the dressing in a small bowl. Taste to ensure the balance is correct — neither too sour nor too sweet.Gently combine the salad ingredients.
Remove the salmon from the oven to a serving platter. Lightly toss the salad with a little of the dressing and place on top of the salmon.
Cut into thin steaks to serve. Drizzle with a little more of the dressing.