Salmon Roulade with Lime, Lemongrass & Mandarin
1 x 1kg pinboned fillet, skin removed
10 whole fresh makrut lime leaves
1 fat stalk fresh lemon grass, woody bits removed, sliced into 1cm chunks
1 large handful fresh coriander
1 very juicy sweet mandarin, peeled
6 cloves garlic
4 T olive oil
1 whole red chili, optional
Salt to taste
Roasted cashew nuts, coarsely chopped, to serve
- Place all salsa ingredients in a high-speed blender and blend till smooth. If the mix is very thick, loosen it with a dribble of olive oil. Set aside.
- Heat oven to 200°C and place a cast-iron pan inside while it pre-heats (we thoroughly recommend the Ironclad Legacy Pan).
- Butterfly the salmon fillet (check out the Ironclad Pan Instagram how-to Reel for guidance). Salt the fish then turn over, so what was the skin side is now on the top. Spread ¾ of the salsa mix onto this side.
- Remove pan from the oven, lightly grease with oil or butter.
- Roll the salmon up tightly and place carefully into your still hot and lightly greased pan.
- Swiftly brush remaining salsa on top and sides of the salmon roulade, sprinkle with salt and cook for 20 – 35 minutes depending on how well cooked you like your salmon. 20 mins and it should be almost rare in the very middle of the roulade.
- Serve hot to the table with a sprinkling of roasted cashew nuts.
Recipe from the Ironclad Pan team
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