Ingredients

• 1 (about 2-2.5kg) whole salmon or ocean trout, gutted and cleaned
• Vegetable oil, to brush
• 1 lime, quartered
• 4 kaffir lime leaves
• 1 small stick lemon grass, bruised
• 1/2 cup yellow sweet chilli sauce*

• Lime beurre blanc

• 40ml (2 tbs) lime juice
• 40ml (2 tbs) white wine
• 300g unsalted butter, cubed
• 75g salmon roe

• Tomato, ginger & basil salsa

• 1 tbs freshly grated ginger
• 40ml (2 tsp) fish sauce
• 20ml (1 tbs) seasoned rice vinegar*
• 1 tsp caster sugar
• 6 vine-ripened tomatoes, peeled, seeds removed, diced
• 3 shallots (spring onions), chopped
• 2 tbs chopped fresh basil

Description

Glazed Salmon With Lime Beurre Blanc And Tomato, Ginger & Basil Salsa Recipe - Preheat The Oven To 180°C. Measure A Piece Of Foil To Double The Length Of The Fish. Brush Foil With Oil, Then Place Fish At One End. Fill The Fish Cavity With The

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