Roasted salmon & mushrooms with quick-pickled shallots
1550 g, Atlantic salmon fillet with skin (use one large piece)
900 g, tough stems discarded, roughly chopped
Calorie controlled cooking spray
6 medium, thinly sliced
White Wine Vinegar
15 g, finely chopped
2 medium, cut into wedges
- Preheat oven to 220°C, fan 200°C, gas mark 7. Line 2 baking trays with baking paper. Place the salmon, skin side down, on one of the trays and season well. Place the mushrooms on the other tray and evenly coat them with cooking spray. (It will look like a lot of mushrooms, but they’ll shrink as they cook.) Sprinkle with ½ tsp salt.
- Place both trays in the oven and roast for about 25 minutes, rotating the pans from top to bottom halfway through, until the salmon flakes easily with a fork and is opaque in the centre. The mushrooms will be tender and starting to brown.
- While the fish and mushrooms are roasting, place the shallots in a jar or lidded container, add the remaining 1 tsp salt along with the sugar, vinegar and 120ml water. Make sure the lid is tightly closed and shake the container until the salt and sugar dissolve. Let the shallots sit at room temperature for 15-20 minutes.
- Serve the salmon whole, scattered with parsley, along with the mushrooms and drained shallots. Alternatively, use a spatula to break the fish into large pieces, remove the skin and transfer the chunks to a serving plate. Top the salmon with the mushrooms, drained shallots and parsley. Serve immediately with lemon wedges.