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Herb-crusted orange marmalade salmon with beetroot salad

A side of salmon is sure to be the hero of your banquet. - by Ellie Vernon
  • 10 Dec 2021
Herb-crusted orange marmalade salmon with beetroot salad
Prep: 20 Minutes - Cook: 15 Minutes - Serves 6-8
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A walnut crust and a sprinkling of marinated beetroot take this salmon dish 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

Method

  1. Preheat oven to 220°C. Line a large oven tray with baking paper. Combine all crust ingredients in a large bowl.

  2. Put salmon on prepared tray, skin-side down. Spread marmalade over salmon then season. Firmly press crust mixture onto marmalade-coated salmon.

  3. Bake for 15 minutes or until salmon is cooked through and crust is light golden.

  4. 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.

  5. 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.

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