Salmon's versatility is what makes it such a winner; on the BBQ, under the grill or oven-roasted it always emerges brilliantly, delivering much style for minimum fuss.
It also goes with everything: a little sauce or a simple glaze/marinade transforms salmon to something very special without your having to raid the piggy bank or chef's library.
- On the BBQ/Grill: always start skin side down, and brush with olive oil to stop the fillet sticking. Cook for 5 mins a side and the fish should stay pink in the middle.
- Oven Roasted: 8-10 minutes at 180 degrees (for a 2cm thick fillet) and the salmon should be opaque and the flesh firm. A quick brush with olive oil & lemon and salt & pepper adds a little lift and extra flavour. Give the fattest part of the fillet or portion a gentle squeeze and it should give slightly. If it's still jelly-like, put it back into/onto the heat for another few minutes.
- Using Foil: pre glaze the fillet (or portions) with chilli, soy and fresh ginger, wrap in oven foil and bake for 10-12 minutes at 180 degrees. You can also wrap the fillet in foil on a BBQ and cook for 10mins max on a hot grill (there's no need to turn it).
- And on the side? Try Perla potatoes as a salad with honey mustard dressing or an asparagus-with-hollandaise pairing. For something slightly different, try an avocado salsa with red onions, garlic and a sprinkle of Tabasco.