Salmon with Lime and Ginger, topped with sesame seeds

Salmon with Lime and Ginger, topped with sesame seeds


  • Fresh salmon steaks
  • Sesame Seeds
  • Galloway Chillies Lime and Ginger
  • 2 x red peppers
  • 1 x red onion
  • 1 x butternut squash
  • 6 x baby leeks
  • 4 x courgettes
  • 1 x aubergine
  • 2 x tomatoes
  • sea salt
  • freshly ground black pepper
  • Summer Harvest Rapeseed Oil


Spread the chilli preserve over the salmon and leave to marinade for an hour.

Meanwhile preheat the oven to 180°C. 

Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes.

Put all the veg in an extra large roasting tray, or 2 smaller ones. Scatter a good pinch of salt and the pepper over the veg. Drizzle it all well with the oil, then toss to coat.

Roast the veg in the hot oven for around 30 minutes, remove from oven and give tray(s) a shake then return to oven for a further 20 minutes. In the final 20 minutes you can put the marinated fish into the oven, sprinkled with the sesame seeds. 

Vegetables are ready when soft, golden and cooked through. Serve with the fish, and we suggest adding some couscous.

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