Fragrant & spiced, all cooked in one pan, there is no better way to show someone you care.
This dish is quick to prepare but can be enjoyed over a long evening. Pairs perfectly with an off dry Rose Wine which acts as a foil for the chill heat, this tastes great as it is or with a squeeze of fresh lime to finish.
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4 Salmon fillets or one piece weighing approximately 800g
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2 tbsp Chilli Oil with crispy pieces
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1 tbsp Soy Sauce
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2 tbsp Maple Syrup
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1 tsp Rose Water
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1 tbsp Dried Rose Petals
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1 tbsp Lime Juice
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650g Small Potatoes, cut into 3 cm pieces, skin on
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2 Large Red Onions, each cut into 8 wedges
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4 Tbsp Extra Virgin Olive Oil
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500g Tender stem Broccoli
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4 Cloves Garlic, Skin on, left Whole
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1 tbsp Sesame Oil
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2 tsp Nori Flakes
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2 tsp Sesame Seeds
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Pinch Salt to taste
Lime wedges and coriander to serve
Ingredients
Method
- Preheat oven 180C. Mix the chilli oil, soy, maple, rosewater, and lime in a shallow dish. Lay the salmon skin side up and set aside to marinade.
- Meanwhile, add the olive oil to a large sauté or sauteuse pan with the whole garlic, heat over a medium heat until smelling fragrant then tumble in the potatoes. Sauté for 5-8 minutes or until beginning to turn golden. Add the onion wedges and stir through.
- Pop the pan in the oven and roast for 20 minutes. add the broccoli and mix through to coat with the oil. Roast 5 minutes more.
- Pop the salmon on top of the vegetables, skin side down and cover with the remaining marinade. Drizzle with the sesame oil and roast for 15 minutes more, or until only just cooked.
- Remove the pan from the oven and lay the salmon on a board to carve. Sprinkle each piece with the dried rose petals.
- Stir the sesame seeds and nori through the vegetables and taste, add salt to your liking.
- Serve the salmon with the vegetables and lime wedges for squeezing. Coriander also adds a lovely herbaceous element.
