Juniper, gin and salmon. There is nothing new under the sun, I realise that, but the addition of the tonic to this dish may put the theory to the test. I tried it in a moment of reckless adventure. Once cooked, the tonic water added a shrill, sweet edge to the salmon that I found most pleasing. The title reads like a contrived 1970’s toe curler but I urge you, open your mind and give it a whirl.
Put the oil, garlic, juniper berries, lime zest and juice, ground coriander, coriander/cilantro leaves and gin and tonic in a mixing bowl and season with salt and pepper. Put the salmon fillet, flesh-side down, in the mixture, cover and refrigerate for at least 2 hours.
Select a shallow heatproof casserole dish and create a foil tent into which you can fit the four salmon fillets. Bear in mind there should be enough foil to tent over the fish and to seal.
Transfer the fish with the juices into the foil tent. Bring the foil sides up and seal the fish into a parcel. Put the casserole dish in the oven and
Meanwhile, put the rice and
Remove the foil tent from the oven and open it up. Carefully spoon the cooked basmati rice around the sides of the fish into the juices. Sprinkle with a few coriander/cilantro leaves, grind a little black pepper over the top and dot with lime wedges to serve.
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