A great alternative to the traditional Christmas turkey, serve this side of salmon with roast seasonal vegetables and a spicy horseradish crème fraiche.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- Seasonal vegetables (baby beetroots, tenderstem broccoli, and green beans)
- 3 Tbsp (45ml) olive oil
- 6 cloves garlic (whole, in skins)
- 10g rosemary, chopped
FOR THE SALMON
- 1,5-2kg side of salmon
- 4 Tbsp (60ml) olive oil
- 150g butter
- 2/3 cup honey
- Sea salt and freshly ground black pepper, to season
- Juice and zest of 1-2 lemons
- 1 lemon sliced
- 100g chopped pistachios
- Seasonal summer vegetables
- Horseradish crème fraiche
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Method
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1Preheat the oven to 200°C.
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2Prepare your vegetables: Toss in olive oil, seasoning, garlic cloves and rosemary. Roast the beetroots and harder root vegetables only for the first 20 minutes. Meanwhile, allow the salmon to come to room temperature.
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3Remove the Le Creuset 37cm Signature Roaster from the oven, line it with the tenderstem broccoli and green beans, and place the salmon skin-side down on top of the roasted vegetables. Mix the olive oil, butter, honey, salt, pepper, lemon juice and zest, and lemon slices in a pan over a medium heat, until melted together until slightly thickened and syrupy (approx. 5 – 10 minutes). Baste the salmon thoroughly with this honey mixture.
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4Place back in the oven to roast for 30 minutes, basting every 10 minutes. It should lightly catch on the edges and surface but not burn. The salmon should still be slightly pink and not cooked all the way through (simply roast for longer should you prefer it cooked through).
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5Serve immediately with sticky lemon slices to garnish, chopped pistachios and seasonal summer vegetables and horseradish crème fraiche (optional) on the side.
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6To make the horseradish crème fraiche, simply fold 1 - 2 Tbsps. store-bought horseradish sauce into 1 x 250g tub creme fraiche to your liking and season to taste.
