Name: Roast salmon with mango and lime mayonnaise
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Roast salmon; 3 kilogram whole salmon; 1 medium lime, sliced thinly; 3 sprigs fresh dill; cooking-oil spray; 1/4 cup (60ml) olive oil; 2 tablespoon drained capers; finely grated lime rind; Mango and lime mayonnaise; 2 egg yolks; 1/2 teaspoon dry mustard; 1/2 cup (125ml) light olive oil; 1/4 cup (60ml) olive oil; 2 tablespoon lime juice; 1 teaspoon lime rind, grated finely; 1 medium mango (430g), peeled, quartered

Ingredients

Roast salmon

3 kilogram whole salmon

1 medium lime, sliced thinly

3 sprigs fresh dill

cooking-oil spray

1/4 cup (60ml) olive oil

2 tablespoon drained capers

finely grated lime rind

Mango and lime mayonnaise

2 egg yolks

1/2 teaspoon dry mustard

1/2 cup (125ml) light olive oil

1/4 cup (60ml) olive oil

2 tablespoon lime juice

1 teaspoon lime rind, grated finely

1 medium mango (430g), peeled, quartered

Method

1.Preheat oven to 180°C (200°C fan-forced).

2.Wash fish, pat dry inside and out with absorbent paper; place lime and dill inside cavity. Place two large pieces of foil, overlapping slightly, on oven tray; coat with cooking oil-spray.

3.Place fish on foil, fold foil over to completely enclose fish. Roast about 1 hour or until cooked as desired.

4.Meanwhile, heat oil in small frying pan; cook capers, stirring, until crisp. Drain on absorbent paper.

5.Make mango and lime mayonnaise. Blend or process egg yolks and mustard until smooth. With motor operating, add combined oils gradually in thin stream until mixture is thick. Add lime juice, lime rind and mango; blend until smooth.

6.Starting behind gills of salmon, peel away and discard skin; scrape away any dark flesh. Flake salmon coarsely; sprinkle with capers.

7.Serve salmon warm or cold with mayonnaise.

Women's Weekly Food