Winter citrus slow-roasted salmon

• clementines↗3

  1 sliced and 2 zested and juiced, or 2 oranges

• limes↗2

  1 sliced and 1 zested and juiced

• olive oil↗400ml ml
• dried marjoram1 tbsp tbsp
• whole salmon↗2kg kg
• red grapefruit↗1

  sliced

• red chilli↗1

  optional

• capers↗1 tbsp tbsp

  drained and roughly chopped

• parsley↗small handful of

  finely chopped

• dill↗small handful of

  finely chopped

• shallot↗1

  finely chopped

• lemon↗1

  juiced

Step-by-step instructions

1. 1

   Heat the oven to 150C/130C fan/gas 2. Combine the clementine and lime juice and their zest in a bowl along with the olive oil and marjoram. Put the whole salmon in a large baking dish (it should fit snugly) and season well all over. Stuff the salmon with the grapefruit, clementine and lime slices, then pour over the citrus oil mixture and cover the dish with foil. Roast for 45-50 mins until the salmon is tender and cooked through.

2. 2

   When the salmon has 5 mins left, combine all the salsa ingredients together and season with salt and pepper to taste.

3. 3

   To serve, remove the salmon to a large chopping board. Carefully peel off the top layer of skin and discard. Flake the flesh into large chunks and transfer to a serving platter, leaving behind as many of the bones as you can. Flip over and repeat. Spoon some of the fragrant oil from the baking dish over the salmon pieces, and scatter over the salsa to serve.