Oven Roasted Salmon with Roasted Lemon and Thyme Potato, Radicchio Rocket Salad, Orange Cranberry and Mango Dressing
Ingredients
2 Salmon Fillets
8 Baby Potatoes (cut in half)
1 Radicchio Lettuce (shredded)
2 Handful of Fresh Rocket
2 Oranges (peeled and cut into segments)
8 Cherry Tomatoes (cut in half)
2 Red Onions (peeled, sliced and pickled)
4 Tablespoons of Dried Cranberry
1 Lemon (juiced)
2 Sprigs of Fresh Thyme
4 Tablespoons of Mayonnaise
1 Teaspoon of Turmeric
1 Cup of Mango Juice
Olive Oil
Method
First, pre heat the oven to 180 deg. Drizzle and oven proof dish with olive oil and place inside the oven as it is heating.
Cook the potatoes for 10 minutes, strain and add to the roasting tray in the oven. Season with salt and pepper, mix well and cook for an extra 10 minutes in the oven before adding the thyme and mixing well with the juice from the lemon.
Cook for a further five minutes.
Meanwhile while place a pan on a high heat. Massage a little olive oil on to the salmon and season with salt and pepper. Add to the pan and cook skin side down for a few minutes to allow the skin to crisp. Turn the salmon and turn off the heat allowing the salmon to cook through.
Mix together the salad ingredients, keeping the onions for garnish, along with a few of the orange segments, drizzle with a little olive oil and season with salt and pepper.
Mix the mango juice, turmeric and mayonnaise for the sauce and it’s time to arrange on a large plate. Start by adding the potatoes in the centre of the plate with the salad on top. Arrange the onion and the orange segments around the plate. Place the roasted salmon on top and drizzle the sauce around the plate.
Enjoy!
