BANGING BUTTER SALMON, SESAME SPUDS & MINT CHIMMICHURRI

This recipe involves a lot of butter, therefore its tasty. A short trip in the oven for your salmon before we grill to get that crispiness - this is one of the best things you can do with a fat piece of salmon. Best done with a full side of salmon; it's great for sharing.

Ingredients

(TO FEED 6)

FOR THE SALMON

‍A 1.5-2kg Skinless Salmon Side
Tablespoon Smoked Paprika
Tablespoon Salt
Tablespoon Black Pepper
180g Butter
5-6 Cloves Garlic
Thumb Sized Piece of Ginger
2 Tablespoons Honey

FOR THE CHIMMICHURRI
‍
Bunch of Coriander
10-15 Mint Leaves
Juice of A Lime
A Red Chilli
Tablespoon Soy Sauce
Teaspoon Rice Wine Vinegar
Teaspoon of Sugar
2 Teaspoons Sesame Oil

FOR THE SPUDS

600g New Potatoes
Tablespoon Sesame Oil
Teaspoon of Salt
3 Tablespoons of Sesame Seeds
Black Pepper

Ingredients

Instructions

Preheat the oven to 180ºC. Get your big bit of salmon into an oven proof tray and rub with salt, pepper and smoked paprika. Repeat on the other side of the salmon. Set aside.
Over a medium heat melt your butter and grate in your garlic and ginger. Stir and add your honey whilst stirring. Pour this all over your salmon and use a pastry brush to spread it all over. Your salmon needs to be covered. Pop into the oven for about 15 minutes, making sure to baste in the butter after about 8 minutes.
Start your spuds by slicing them in half and placing them into cold, salty water to boil. They should need about 8-10 minutes once the water is boiling.
Finely chop your coriander and mint and place into a mixing bowl. Add the juice of a lime, soy sauce, rice wine vinegar, sesame oil and sugar. Finely chop a red chilli and add that as well. Give a good mix. This is your minty chimmichurri. At this point you can switch your grill onto max heat and finish the salmon under it for about 8 minutes or until nicely crisped but not burnt OBVIOUSLY.
When your potatoes are softened, drain them and coat in sesame oil, salt, black pepper and a load of sesame seeds. Black and white works best because it looks really wicked and cool.
Serve a slice of your salmon with extra leftover honey butter and some chimmi sauce, alongside some nice savoury sesame spuds. Belter of a dish.