With Glazed Carrots, Purple Sprouting Broccoli, Roast Sweet Potatoes


  • 1.5 kg salmon fillet (skinned and pin boned)
  • 1.5 kg carrots
  • 1.5 kg purple sprouting broccoli
  • 1kg of sweet potatoes
  • 1 orange
  • 2 limes
  • 100 g butter
  • 150 ml cream
  • salt
  • white pepper
  • flaked toasted almonds
  • fresh thyme
  • 2 whole star anaise


  • For the Vegetables and Lime Butter Sauce:
  • Peel and thinly slice carrots. In a frying pan, melt some butter. Add sliced carrots and the juice of the orange. Cook for 2 minutes. Set aside to cool.
  • Wash sweet potatoes, cut in half and into wedges. Toss sweet potatoes in a bowl with some fresh thyme, sea salt and cooking oil. Place on oven tray and cook for 20 minutes.
  • To make the lime butter sauce, bring 150mls of pouring cream to the boil. Reduce heat, whisk in 75g of cubed real butter. Add the juice of 2 limes and season with salt and pepper. Simmer for 4-5 minutes. Try not to let it boil as it may curdle.
  • Trim purple broccoli, cook in salted boiling water for 4 minutes. Garnish with flaked toasted almonds.
  • For the Salmon:
  • Place two sheets of tin foil three times the length of your salmon fillet on a worktop. Fold both in half.
  • Onto one sheet of tin foil place half the thinly sliced carrots and place fillet of salmon on top of the carrots.
  • Then layer the rest of the carrots on top of the salmon fillet in a fish scale-like pattern. Place the star anise on top and season with some sea salt.
  • Place the second sheet of tin foil directly on top, fold three sides of the tin foil envelope and add the cooking juice from the carrots.
  • Seal the fourth side of the envelope, place on an oven tray and bake in a preheated oven for 20-25 minutes at 200 degrees. Make sure the tin foil envelope is firmly sealed to keep in the cooking juices.
  • Remove salmon envelope from the oven. Put onto large platter and place on the centre of the table. Carefully cut open with a scissors. Be careful of the steam.
  • Serve with lime butter sauce, roast sweet potatoes and purple sprouting broccoli.

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