Marmalade and sesame roasted salmon with crushed new potatoes
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the roasted salmon, place the salmon fillet into a hot pan and sear on all sides until golden-brown on the outside but still pink in the middle.
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Brush the salmon with marmalade and olive oil, then roll in the toasted sesame seeds to coat well. Leave to cool and then, with a very sharp knife, slice the salmon thinly.
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For the crushed new potatoes, place the cooked potatoes into a bowl, add the rest of the crushed new potatoes ingredients and crush roughly with the back of a fork.
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For the dressing, place the dressing ingredients into a small bowl and whisk to combine.
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To serve, place the crushed new potatoes onto a serving plate. Arrange the salmon slices alongside and drizzle with the dressing.
Ingredients
For the roasted salmon
- 100g/3½oz salmon fillet, skin removed
- 1 tsp orange marmalade
- dash olive oil
- salt and freshly ground black pepper
- 1 tbsp sesame seeds, toasted in a hot pan
For the crushed new potatoes
- 85g/3oz new potatoes, cooked, kept warm
- 3 tbsp Greek-style yoghurt
- 1 tsp soy sauce
- small handful fresh dill, chopped
- salt and freshly ground black pepper
For the dressing
- ½ red chilli, finely chopped
- 2 tsp fresh root ginger, grated
- 3 tbsp olive oil
- ½ orange, juice only
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds, toasted in a hot pan
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