Herb-crusted orange marmalade salmon with beetroot salad Recipe

A walnut crust and a sprinkling of marinated beetroot take it to flying-fish status!

Ingredients

1.2kg side Atlantic salmon, skin on, pin-boned

1 Tbsp orange marmalade Sea-salt akes and

freshly ground black pepper, to season

2 cups watercress sprigs

4 small radishes, shaved into discs

Micro herbs, to garnish

HERB AND WALNUT CRUST

1 tsp fennel seeds

2 cloves garlic, crushed

2 Tbsp finely chopped

Flat-leaf parsley leaves

Finely grated zest of 1 lemon

3⁄4 cup panko breadcrumbs

1⁄4 cup walnuts, finely chopped

2 Tbsp extra virgin olive oil

15g parmesan, Finely grated

BEETROOT SALAD

2 fresh baby beetroot, shaved into thin discs

3 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

2 tsp orange marmalade

1 tsp dijon mustard

Preheat oven to 220°C. Line a large oven tray with baking paper. Combine all crust ingredients in a large bowl.
Put salmon on prepared tray, skin-side down. Spread marmalade over salmon then season. Firmly press crust mixture onto marmalade-coated salmon.
Bake for 15 minutes or until salmon is cooked through and crust is light golden.
Meanwhile, to make beetroot salad, put beetroot, oil, vinegar, marmalade and mustard in a large bowl. Toss to combine. Set aside for 10 minutes to marinate.
Transfer salmon to a serving platter, top with watercress, radish and beetroot salad, spooning a little of the bowl juices over the top. Serve garnished with micro herbs.