Salmon Roulade with Lime, Lemongrass & Mandarin

Ingredients:

1 x 1kg pinboned fillet, skin removed 

10 whole fresh makrut lime leaves 
1 fat stalk fresh lemon grass, woody bits removed, sliced into 1cm chunks 
1 large handful fresh coriander
1 very juicy sweet mandarin, peeled
6 cloves garlic
4 T olive oil 
1 whole red chili, optional 
Salt to taste 

Roasted cashew nuts, coarsely chopped, to serve

Method:

1. Place all salsa ingredients in a high-speed blender and blend till smooth. If the mix is very thick, loosen it with a dribble of olive oil. Set aside. 
2. Heat oven to 200°C and place a cast-iron pan inside while it pre-heats (we thoroughly recommend the Ironclad Legacy Pan). 
3. Butterfly the salmon fillet (check out the Ironclad Pan Instagram how-to Reel for guidance). Salt the fish then turn over, so what was the skin side is now on the top. Spread ¾ of the salsa mix onto this side. 
4. Remove pan from the oven, lightly grease with oil or butter. 
5. Roll the salmon up tightly and place carefully into your still hot and lightly greased pan. 
6. Swiftly brush remaining salsa on top and sides of the salmon roulade, sprinkle with salt and cook for 20 – 35 minutes depending on how well cooked you like your salmon. 20 mins and it should be almost rare in the very middle of the roulade. 
7. Serve hot to the table with a sprinkling of roasted cashew nuts.

Serves 4.

Recipe from the Ironclad Pan team

To order salmon for this recipe, click here!