Roast Salmon with Jewelled Slaw and Pistachio Salsa

Brought to you by:

Author: OcadoLife

Prep time: 30 mins

Cook time: 30 mins

Serves: 12

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.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

1½ kg side of salmon, skin on
11 tbsp olive oil
2 tsp salt
1 tsp 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 flat-leaf parsley, roughly chopped
2 bunches of mint, roughly chopped
2 small lemons, juiced, plus 1 zested
3 tsp honey
1 pomegranate, seeded
70g 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.