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 Copyright Nick Nairn

Salmon in Orange and Coriander Marinade

serves 4         time 20 mins



150ml ( pint) olive oil, plus extra for frying
4 x 175g (6oz) salmon fillets, skinned
1 tablespoon coriander seeds
6 spring onions, shredded
3 garlic cloves, thinly sliced
2 fresh red chillies, seeded and sliced
3 fresh bay leaves
2 tablespoons chopped fresh coriander
finely pared rind and juice of one orange
3 tablespoons dry white wine
3 tablespoons white wine vinegar
freshly ground sea salt and freshly ground black pepper
bitter leafy salad and crusty bread, to serve


Cooking Method

This is a simplified version of a dish known in Latin America as Escabeche (Pickled Fish). Serve it at room temperature, not straight out of the fridge. Instead of using fresh coriander, you could try fresh marjoram or oregano, or even freeze-dried oregano.
1. Wipe a non-stick frying pan with a little olive oil and fry the salmon fillets for 3-4 minutes on each side until just cooked through. Remove from the pan and lay in a single layer in a non-metallic dish.
2. Wipe out the pan again until clean and dry-fry the coriander seeds until they begin to release their aroma. Tip out of the pan and lightly crush.
3. Mix the crushed coriander seeds with all the other ingredients and pour over the salmon. Cover with cling film and leave to marinate in the fridge for at least 12 hours. Serve the salmon fillets at room temperature with a couple of tablespoons of marinade, a bitter leafy salad and plenty of good crusty bread to mop up.

 trout and salmon fishing