Roast Salmon with Jewelled Slaw and Pistachio Salsa
By OcadoLife
Published on 17 October 2022
way to feed a crowd on Christmas Eve. Created by author and chef Letitia Clark, it’s ready in just 30 mins – great when you need to dish up something special but speedy. Try any leftover salmon cold in a quick salad with some crisp leaves, fresh coriander and a ginger, lemon and soy dressing.Time and servings
1 hrTotal time
12Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 1.5 kg of side of salmon, skin on
- 11 tbsp of olive oil
- 2 tsp of salt
- 1 tsp of sweet smoked paprika
- 1 large red cabbage, finely sliced
- 5 small beetroot, julienned
- 2 heads of chicory, leaves separated
- 4 clementines, plus 2 peeled and sliced into rounds, plus 2 zested and juiced
- 2 bunches of of flat-leaf parsley, roughly chopped
- 2 bunches of of mint, roughly chopped
- 2 small of lemons, juiced, plus 1 zested
- 3 tsp of honey
- 1 pomegranate, seeded
- 70 g of pistachios, roughly chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the salmon skin-side down on a foil-lined tray; combine 1 tbsp of the oil and 1 tsp of the salt with the paprika and brush all over the fish. Roast for 20 mins.Step 2
For the slaw, add the cabbage, beetroot, chicory, sliced clementines and 1 bunch each of parsley and mint to a bowl. In a small bowl, mix the clementine zest and juice with half the lemon juice, 7tbsp oil, 2 tsp honey and the remaining 1 tsp salt. Toss with the veg and top with the pomegranate seeds.Step 3
For the salsa, combine the pistachios with 1 bunch each of parsley and mint, the remaining 3 tbsp oil, 1 tsp honey and the lemon zest and remaining juice; season with salt. Serve on top of the salmon with the slaw on the side.