“Just imagine how impressed your mates will be when you tell ’em you smoked the salmon yourself ”
- 1 sprig of fresh rosemary
- a few sprigs of fresh sage
- 2 x 200 g wild or organic salmon fillets , from sustainable sources, ask your fishmonger, skin on
- olive oil
- 1 lime , halved
- a few whole coriander leaves
- For the chilli salsa
- 1-2 fresh red chillies , deseeded and finely chopped
- 2-3 medium-sized ripe tomatoes , deseeded and diced
- ½ cucumber , peeled and finely diced
- 1 lime , juice of
- 2 spring onions , trimmed and finely sliced
- 1 small handful coriander leaves , picked and chopped
- 1 ripe avocado , stoned, peeled and chopped
- extra virgin olive oil
- Get yourself a biscuit tin and place a handful or two of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin five or six times with a screwdriver.
- Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin.
- Place it on the hob, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.
- While the fish is cooking, mix all the salsa ingredients together – you can go as light or as heavy on the chillies as you like. When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish.
- Lift the salmon fillets out and place on to individual serving plates. Spoon over some chilli salsa and sprinkle with your whole coriander leaves.
- Drizzle over some extra virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.
Source: Jamie Oliver