Orange & pomegranate side of salmon

Marinating the salmon in the fruity orange and pomegranate juices brings out the sweetness of the fish. Let it infuse overnight, if you have time, for maximum flavour.

SERVES 6 (OR 8 AS PART OF A BUFFET) PREP 15min COOK about 20min, plus marinating

Finely grated zest and juice of 2 oranges, plus extra slices to decorate

• 6tbsp pomegranate juice

• 1tbsp honey

• 1kg (2lb 3oz) side of salmon 1tsp oil

• Pomegranate seeds, to decorate

1 Mix together orange zest and juice with pomegranate juice and honey. In a large ovenproof serving dish or roasting tin, lay the salmon flesh side down and drizzle over the juice mixture. Cover, chill and marinate for 30min (or overnight if possible).

2 Preheat the oven to 180°C (160°C fan) mark 4. Line a baking tray with baking parchment and grease with the oil. Place the salmon in the centre, skin side down. Pour the remaining marinade into a small pan over medium heat, bring to the boil, then simmer for 5-10min until reduced by half. Brush over the salmon.

3 Lay orange slices over the salmon and bake for 15-18min until fish is just cooked.

4 Transfer salmon to a warmed serving dish, decorate with pomegranate seeds and serve sliced for guests to help themselves.

PER SERVING: CALS 319; FAT 18g;

SAT FAT 3g; CARBS 5g