Ingredients
13 total- 1kg baby potatoes
- 1 tbsp olive oil
- 2 tbsp sesame seeds
- 1 good pinch sea salt
- 2 tbsp unsalted butter
- 3 tbsp hot maple syrup
- 1½ tbsp soy sauce
- 1 satsuma or easy peeler, zested, plus 1 tbsp juice
- 1 tsp toasted sesame oil (optional)
- 500g (approx.) salmon fillet or 4 individual fillets
- 400g baby leaf greens, shredded
- 1 (30g) pack coriander
- 2 salad onions, sliced on the diagonal
Method
6 stepsStep 1
Parboil the baby potatoes in a pan of boiling salted water for 15 mins or until tender; drain and steam dry. Preheat the oven to 220°C/200°C fan/gas 7.
Step 2
In a small roasting tin, toss the potatoes with the olive oil and sprinkle over the sesame seeds, ensuring they stick to the potatoes. Season with a good pinch of sea salt; roast for 20 mins until golden.
Step 3
Meanwhile, make the glaze: combine the butter, hot maple syrup, soy sauce, satsuma and sesame oil in a small pan and cook over medium-low heat, until the butter has melted and the mixture is thick enough to coat the back of a spoon. Remove from the heat. Set aside 1 tbsp for the greens.
Step 4
Line a separate large roasting tin with baking paper. Add the salmon, skin-side down, and brush with half the glaze. Roast alongside the potatoes for 12 mins, brushing with a little more glaze halfway through. Remove the fish from the oven and leave to rest for 5 mins.
Step 5
Meanwhile, blanch the greens in a pan of boiling salted water for 1 min. Drain and toss with the reserved spoonful of glaze.
Step 6
To serve, tear the coriander over the salmon and scatter with the salad onions. Bring it to the table with the potatoes and greens.