INGREDIENTS

INSTRUCTIONS

FOR THE GLAZE
FOR THE MANGO AND LIME MAYON
Brush a large piece of foil with oil. Lay the salmon on the foil. Measure
round its thickest part and calculate the cooking time at 4 minutes per
2.5cm (1"). Place a little coriander in the cavity. Season and squeeze the
lime juice over the salmon.
Loosely wrap in the foil. Place on a baking tray in a preheated oven 190ºC,
375ºF, gas mark 5 for the calculated time or until the fish flakes easily
and is opaque.
Allow to cool. Remove skin and brown flesh from the top side. Turn over and
repeat on other side.
Divide the upper fillet by cutting lengthways along the middle of the fish.
Carefully lift off the fillets. Remove the backbone from the lower portion
and any remaining bones. Reassemble the top two fillets. Cover loosely and
chill.
To make the glaze, combine the mango chutney and lime juice. To make the
mayonnaise, mix together the remaining ingredients.
Brush the salmon with the glaze. Garnish with coriander sprigs and lime
wedges and serve with the mango mayonnaise.
Converted by MC_Buster.
NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish
salmon. Each fish has been produced to strict guidelines set down by an
independently controlled product certification scheme and has a unique
identification number which allows it to be traced back to the farm. A
whole glazed salmon is a perfect dish to serve for a special occasion or as
part of a buffet. Serving it cold means that all the preparation can be
done well in advance.
Converted by MM_Buster v2.0l.

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