Roast salmon with quick orange & dill pickle

SERVES 8 PREP + COOK TIME 25 MINUTES

3 large (1.3kg) navel oranges

¼ bunch fresh dill

1.4kg salmon, skin on, pin boned

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

¼ cup (55g) firmly packed brown sugar

¼ cup (60ml) dijon mustard

4 lebanese flat bread, toasted

1 Preheat oven to 180°C (160°C fanforced). Line a large oven tray with baking paper.

2 Cut rind and pith from oranges, place rind on lined tray. Cut oranges into 4mm slices; place in a large bowl. Pick ⅓ cup of dill sprigs, chop coarsely and add to orange slices. Pick remaining sprigs from dill; reserve for serving. Add dill stalks to the tray.

3 Trim any belly fat from salmon using a sharp knife, discard or freeze belly for another use. Lay salmon, skin-side down, over the orange rind and dill stalks. Season generously and drizzle with 2 tablespoons of the oil.

4 Bake salmon for 18 minutes or until the tail end is cooked through. Remove from oven. Cover the thicker end tightly with foil. Rest salmon for 10 minutes.

5 Meanwhile, stir vinegar and sugar in a small frying pan over medium heat until sugar dissolves. Bring to the boil. Boil for 2 minutes or until reduced by half and syrupy. Remove from heat. Stir through mustard until smooth. Season to taste. Add dressing to oranges and dill in bowl; toss gently.

6 Serve salmon on a large platter; top with half the orange pickle. Drizzle with remaining oil and sprinkle with remaining dill sprigs. Serve salmon with remaining orange pickle and toasted flat bread.

Not suitable to freeze or microwave.