Serves 8-10 

Salmon is notoriously rich, so the lime leaf salsa in this recipe cuts through the richness well. It’s also good to serve this kind of dish with a very crunchy fresh salad. I served the roulade with a beetroot, radish and pear salad drizzled in lemon juice with a sprinkle of salt and we all agreed I should go salmon fishing again! Soon. 

THE FISH

1 side of good quality salmon, skin and bones removed 

THE SALSA 

10 whole fresh makrut lime leaves 
1 fat stalk fresh lemon grass, 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 

**Make sure all the woody bits of the lemongrass are removed. If you don’t, the salsa will be pithy and tough. Remove all outer leaves and chop off the nub at the bottom before slicing. 

TO SERVE 

Roasted cashew nuts, coarsely chopped

METHOD

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. 

Heat oven to 200°C and place your Legacy Pan inside while it pre-heats. 

Butterfly the salmon fillet (check out our 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. 

Remove Legacy Pan from the oven, lightly grease with oil or butter. 

Roll the salmon up tightly and place carefully into your still hot and lightly greased Legacy Pan. 

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. 

Serve hot to the table with a sprinkling of roasted cashew nuts and a super crunchy salad.