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Allegra Mcevedy's Salmon

Allegra Mcevedy's Salmon


  • 2 pieces of salmon fillet (about 150g/5oz each), and from middle to head half, not tail half if possible
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 1 small, firm aubergine, diced
  • 1 fat thumb fresh ginger, trimmed but not peeled, cut into matchsticks
  • 1 red pepper, cut into bite size pieces
  • 1 yellow pepper, cut into bite size pieces
  • 125 ml (4.4fl oz) white wine vinegar
  • 150 ml (5.3fl oz) vegetable or chicken stock
  • 1 carrot, cut into ribbons with a vegetable peeler
  • 2 tbsp sweet chilli sauce
  • 2 tsp lime juice
  • 1 small handful of dill, roughly chopped, plus extra to finish
  • 4 lime wedges, to serve
  • 1 pinch of salt and freshly ground black pepper

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