Central Otago Mirror - - FOOD FOR THOUGHT - Fen­nel roasted pump­kin and feta Orange-glazed salmon

❚ 400g pump­kin, peeled and diced 2cm

❚ 2 cour­gettes, sliced into 1cmthick rounds

❚ zest of 1 orange

❚ 1 tea­spoon whole fen­nel seeds

❚ cup sliv­ered al­monds

❚ 100g feta cheese

❚ 2-3 hand­fuls rocket leaves

❚ juice of 1 orange

❚ 1 tea­spoon runny honey

❚ 1 tea­spoon white wine vine­gar

❚ 300g bone­less salmon fil­let (skin on)

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

Toss pump­kin, cour­gette, orange zest and fen­nel seeds on pre­pared tray with a driz­zle of oil. Sea­son with salt and pep­per and roast for about 15 min­utes, un­til pump­kin is ten­der and start­ing to caramelise. Turn once dur­ing roast­ing.

Com­bine orange juice, honey and vine­gar in a small bowl and set aside. Pat salmon dry with pa­per tow­els, re­move any re­main­ing pin bones and cut into 2-3 pieces. Sea­son on all sides with salt and pep­per.

Heat a driz­zle of olive oil in a large fry-pan on medium heat. Cook salmon, skin-side-down, for about 4 min­utes, un­til skin is crispy. Flip and cook a fur­ther 2 min­utes for medium-rare, or un­til cooked to your lik­ing. Set aside and cover to keep warm.

Wipe pan clean with pa­per tow­els and re­turn to medium heat. Add orange juice mix and al­low to bub­ble and re­duce for about 2 min­utes, un­til it is the con­sis­tency of maple syrup.

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