Wine match suggestion: Pelorus NV
Whole baked salmon with caramelised oranges
Serves 6-8 / Prep 10 minutes / Cook 12-15 minutes
Ingredients
•1-1.2kg side of salmon
•3-4 small oranges, sliced, pips removed
•1 tablespoon olive oil
•1 tablespoon honey
•1 tablespoon lemon juice
•Watercress (or similar) and pomegranate seeds to garnish
Method
- Heat the oven to 220C.
- Line a baking tray with baking paper and put the salmon on top, skin side down. Season salt and pepper
- Heat the olive oil in a frying pan and fry the orange slices for about 5 minutes to caramelise. Arrange these over the top of the salmon.
- Bake the salmon for about 12-15 minutes to your liking. While it cooks, add the honey and lemon juice to the pan and heat together.
- Brush or drizzle the cooked salmon with the honey mixture to glaze. Garnish with watercress and a few pomegranate seeds
Fennel & potato salad
Serves 6-8/ Prep 15 minutes/ Cook 30 minutes
•800g new/ baby potatoes
•1 teaspoon finely grated lemon rind
•2 tablespoons lemon juice
•5 tablespoons extra virgin olive oil + extra to drizzle
•1 Red onion, thinly sliced
•1 medium fennel bulb, with fronds
•250g asparagus, trimmed and halved
•250g snow peas, sliced in half lengthways
•Quarter of a cup pomegranate seeds
Method
- Bring a saucepan of water to the boil and cook the potatoes until tender, drain and refresh with cold water.
- While they cook, put the lemon rind in a large bowl with some salt and pepper and whisk in the lemon juice and then gradually whisk in the oil. When the potatoes are cooked, drain and cool enough to handle. Cut into halves or quarters and toss with the dressing and set aside to cool, stirring the dressing through the potatoes occasionally.
- Put the red onion in a bowl and cover with cold water. Set aside for 10 minutes then drain well.
- When the potatoes are completely cool, remove the fronds from the fennel, chop and set aside. Finely slice the fennel bulb and toss with the potatoes.
- Bring a saucepan of water to the boil and cook the asparagus until tender, drain and refresh with cold water. Add to the potatoes but do not toss.
- Bring a saucepan of water to the boil and add the snow peas. Drain immediately and refresh with cold water. Add to the asparagus along with the fennel fronds and pomegranate, cover and chill until needed.
- Just before serving toss the salad together.
Pelorus
from $40Pelorus is the definitive New Zealand sparkling wine, and has been since 1987.