Entertaining during the silly season can feel more pressured than at other times of the year. My solution is to choose easy dishes that look and taste sensational but, most importantly, can be largely prepared in advance. This way you can sit back and truly enjoy the company of family and friends. When I am cooking at home I much prefer to be out of the kitchen, so at the barbecue or my pizza oven is where you will find me. Some of the tastiest barbecue items are often the ones that are kept very simple.
Ingredients
| 2 Tbsp | Butter |
| 3 Tbsp | Shallots, finely chopped |
| 2 Tbsp | Olive oil |
| 2 Tbsp | Breadcrumbs, fresh |
| 3 Tbsp | Fresh dill, chopped |
| 3 Tbsp | Flat leaf (Italian) parsley, chopped |
| 2 tsp | Flaky sea salt |
| 1 tsp | Black pepper, coarsely ground |
| 1 | Salmon, whole side, pin bones removed (Main) |
| 2 Tbsp | Dijon mustard, smooth |
| 3 | Limes |
Directions
- Heat the oven to 200C.
- Gently fry the shallots in the butter and olive oil for 5 minutes until soft.
- Remove from the heat and add the breadcrumbs, herbs, salt and pepper.
- Place the salmon skin side down on a piece of baking paper, spread evenly with mustard, then season with a little extra sea salt.
- Carefully pat down all the breadcrumb mix on to the salmon.
- Slice the limes in half and place around the salmon, then drizzle limes with extra olive oil.
- Bake for 12-15 minutes or until salmon is opaque and just cooked.
- Serve on a large warm platter with roast limes, rocket salad and boiled, buttered new season potatoes.
Tip: To remove pinbones from salmon: Run the tip of a knife across the top of the bones towards the tail. This will cause the bones to “pop” up and be easier to see and grasp. Using a pair of tweezers or fine nosed pliers, get a solid firm grip on the bone tip and very slowly but firmly pull the bone away from the tail, towards the head.
