Salmon st. clements

Andrew Nutter combines salmon with fresh citrus fruit to create a strikingly presented, delicious fish dish
By Andrew Nutter
Salmon st. clements
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 0.5 oranges, zest, segments and juice
  • 0.5 limes, segments, zest and juice
  • 0.5 lemons, zest, segments and juice
  • 1 pinches chopped garlic
  • 1 tbsp olive oil
  • 0.5 leeks, sliced lengthways, blanched
  • 225 g salmon, skinned and boned
  • 25 g butter
  • 1 pinches black pepper
  • 1 cucumber
  • 1 red peppers, roasted and skin removed
  • 1 tbsp chopped dill
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 pickled beetroot
  • 1 banana shallots, chopped


1. Preheat the oven to 180C/gas 4. Place the orange, lemon and lime zest in a saucepan with the garlic and olive oil. Gently warm through for 30 seconds, to allow the flavours to infuse. 2. Take the blanched leek and remove any excess fibres. Cut lengthways into strips. 3. Slice the salmon fillet in half. Take each half and slice again into thin strips. 4. Dip each strip into the citrus-infused olive oil and roll up into little pinwheels. Wrap the strips of leek around the salmon to secure each salmon pinwheel. 5. Butter and season a small roasting tray. Lay the salmon on top and season again. 6. Drizzle over some of the orange, lime and lemon juice. Cover the tray with kitchen foil and bake in the oven for 6 minutes, or until the salmon is cooked through. Remove from the oven. 7. Slice the cucumber into quarters lengthways and remove the seeds. Slice into 5cm chunks and place on a serving plate. Cut the roasted red pepper into 1 x 1cm and scatter it in with the cucumber. 8. Mix together the dill, vinegar and extra-virgin olive oil. Season with salt and freshly ground pepper and drizzle around the serving plate. 9. Using a hand blender, combine the beetroot and shallot to a puree. Using 2 teaspoons, shape the puree into oval shapes, each a little larger than a nutmeg. 10. Arrange the cooked salmon on the cucumber and peppers, then top with beetroot shapes. Scatter over the orange lime and lemon segments and serve.

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