Salmon and Citrus Marinade

Fish like salmon will ‘cook’ in citrus juice, but it’s hard to convince some people that the fish is not still raw. This recipe combines a marinade with some cooking to overcome this objection.

Everything needs to be very fresh, particularly the fish. One you’ve just caught yourself would be ideal!

You need:

4 salmon fillets, skinned and pin bones removed
Juice and zest of 1 lemon
Juice and zest of 1 orange
2tbs olive oil
Bunch of coriander (cilantro)
500g [1lb] ripe tomatoes, skinned, deseeded and chopped
3 or 4 chopped spring onions (scallions)
1tbs capers, rinsed and drained

Slice each fillet across the grain into 4cm wide strips. Heat half the oil in a skillet and sear the strips for about 60 seconds on each side. Put in a shallow dish and season with salt and freshly ground black pepper.

Scatter the coriander leaves over the fish. Put the remaining ingredients, except the oil, in the skillet and bring to the boil. Pour this mixture over the fish and drizzle over the remaining oil.

As it cools, refrigerate the salmon and allow it to sit in the marinade for about an hour. Serve on a bed of crisp salad leaves with some of the marinade spooned over.

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