Glazed Salmon with Red Onions & Aubergines recipe. We all like the sweet fragrant flavours of Asian cookery; it’s really in fashion these days. Sometimes the strong flavours are not suited to the delicate flesh of fish, however there is one fish that can cope brilliantly and that’s salmon. I added the aubergine just because I love this recipe for aubergine and believe me it works!!
– 4 x 160g Salmon Fillets
For the marinade
– 2 Red Chilli, (deseeded & finely sliced)
– 3 tbsp Sunflower Oil
– 2 tbsp Mirin
– Juice of 1 lemon
– 2 Crushed Garlic Cloves
– 1 Tbsp. Soy Sauce
– 1 tsp Chopped Ginger
– 2 tbsp mango chutney
– 1 tbsp honey
– 2 red onions, peeled and sliced
– 2 aubergines
– 1dl olive oil
– 3 garlic cloves
– 2 Tbsp balsamic vinegar
– Juice of one lime
– 100g rocket salad, washed
– 4 spring onions, prepped and sliced
1. Place all the ingredients in a bowl and mix well. Place the salmon pieces in a suitable tray and poor the marinade over them, coat all sides. Cover with cling film and refrigerate overnight.
2. Preheat your oven to 180 degrees Celsius.
3. Cut the aubergines in half, score the flesh and drizzle with olive oil, season with salt and pepper.
4. Place on an oven tray with three cloves of garlic and roast for 30 minutes, until tender and soft.
5. Pour the balsamic vinegar over the aubergines and return to the oven until the vinegar reduces, approximately 7 minutes. With a spoon scrape the aubergine flesh into a bowl and reserve.
6. Place the four salmon pieces on a baking tray and bake for seven minutes. Mix the honey and chutney with the excess marinade and paste onto the salmon, return to the oven for a further 8-12 minutes, until the salmon is glazed, reserve!
7. Sauté the red onions in olive oil until soft, add the lime juice aubergine flesh and warm through. Check the seasoning and add the scallions and coriander.
1. Place the onion and aubergine mixture in the centre of the plate, place a few rocket leaves on top and in turn place the salmon on top of the rocket. Spoon the reserved marinade on top and around the salmon.
Dromoland Castle’s Executive Head Chef, David McCann, began working at the Castle in 1995 and attributes his long service to his love of the job and of his work environment. “We have two kitchen teams in the Castle, eight chefs in the Fig Tree Restaurant, as well as apprentices, and 25 chefs in the Castle, along with auxiliary staff, so our culinary operation is a great employer in the locality.” David has built up a strong network of specialist artisan suppliers and growers over the years, including St
Tola Goat Cheese, Garrihy Seafoods in Doolin, local butcher, Reale’s Butchers, and John Millane and Conn Woods who supply organic produce and herbs.
“Dromoland Castle has grown so much since I joined the team here in 1995. It was a 68-bed hotel and there was no clubhouse, club restaurant or golf course, so there has been significant reinvestment in and expansion of the property over theyears. In my early days at the Castle, my job was all about food as it was my first job as Head Chef. However, over time I’ve built a successful team and I now have a brigade of chefs that I can trust, which gives me more scope to get involved in other, more global, issues at the Castle. These include the development of room service and of restaurants as well as looking at where the hotel wants to go in terms of its food offering. In addition, over the years, I’ve had to learn to cater for major events and banquets, conferences and weddings, which was been challenging, but enjoyable.”