Glazed or­ange adds zest to salmon

South Waikato News - - Community Cookbook -

Tangy and creamy with a fresh burst of fen­nel - this salmon dish is a win­ner din­ner.

Each week Na­dia gives you an­other easy recipe for your family and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

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. Re­move pan from heat, add salmon and toss gen­tly to coat in the glaze. Once pump­kin is ten­der, re­move from oven, sprin­kle over al­monds and roast for a fur­ther 5 min­utes, un­til al­monds are golden brown and pump­kin and cour­gette are cooked through. Re­move tray from oven, sprin­kle over feta and rocket and toss to com­bine.

To serve: Divide fen­nel roasted pump­kin and feta be­tween plates, top with or­ange-glazed salmon and spoon over any re­main­ing glaze.


The or­ange-glazed salmon is a dish full of flavours.

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