Winter is coming and our good intentions from the summer months are starting to wane – with cravings for big bold reds, delicious wintery roasts, stews and rich pasta dishes.
But with doctors and nutritionists touting the health benefits of the Mediterranean diet – full of fresh fruit and vegetables, nuts, legumes, extra virgin olive oil, fish, and a good glass of red wine – healthy winter dishes don’t have to be dull!
Why not try our take on this roasted salmon recipe from Food & Wine, using the fresh zestiness of lime to add some serious flavour to your mid-week meals.
It’s also the perfect pairing for a glass of Tasmanian Pinot Noir…doctor’s orders!
Winter Roast Salmon
2 large limes
1/3 cup very thinly sliced red onion
2 tablespoons chopped coriander
1 small red chilli – seeded and sliced finely
2 tablespoons Australian extra virgin olive oil
Pinch of sugar
Four Tasmanian salmon steaks
Freshly ground pepper
Dalrymple Single Site Swansea Pinot Noir
Preheat your oven to 180oC.
Cut the limes into quarters and with a sharp knife remove the lime membrane from the rind. Slice each section of lime into additional quarters and mix in a bowl with red onion, coriander, red chilli, sugar, salt, and a tablespoon of the oil.
Season the salmon steaks on both sides with salt and pepper then heat the remaining tablespoon of oil in an ovenproof frying pan. Place the salmon steaks into the pan skin side down and cook over moderate to high heat for two minutes, until the skin turns golden brown.
Transfer the frying pan to the oven and roast the salmon for a further 5 minutes, until it has cooked through.
Quickly blanch the broccolini in a pot of salted boiling water, drain and dress with a drizzle of extra virgin olive oil.
Serve the salmon steaks with a spoonful of the lime salsa over the top, side of broccolini and a glass of Dalrymple Single Site Swansea Pinot Noir.
Winter roast dinner perfection!