Herb-crusted orange marmalade salmon with beetroot salad
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
Method
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Preheat oven to 220°C. Line a large oven tray with baking paper. Combine all crust ingredients in a large bowl.
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Put salmon on prepared tray, skin-side down. Spread marmalade over salmon then season. Firmly press crust mixture onto marmalade-coated salmon.
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Bake for 15 minutes or until salmon is cooked through and crust is light golden.
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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.
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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.
