- 2 oranges, both zested, 1 juiced and 1 cut into slices
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1-2 red chillies, finely chopped
- 2 tbsp sesame oil
- 2 garlic cloves, crushed
- 1 large or 2 smaller fennel bulbs, finely sliced (500g)
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 850g side of salmon, skin on
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 750g baby new potato, halved if large
- 200g watercress, roughly chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tbsp extra virgin olive oil
- 100g mayonnaise
- 3-4 tsp wasabi paste
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
Heat the oven to 200C/180C fan/gas 6. Whisk most of the orange zest and all the juice, chilli, sesame oil and garlic in a small bowl, then season. Line a baking tray with foil, scatter over the fennel and tuck in most of the orange slices. Add the salmon on top, skin-side down, pour over the sauce, and top with the rest of the orange slices. Cook in the middle of the oven for 20 mins or until flaky and cooked through.
Meanwhile, boil the potatoes for 15 mins or until tender. Drain and tip back into the pan. Add most of the watercress and the olive oil, toss everything together with some seasoning and leave for a few mins for the watercress to wilt.
Whisk together the mayo, wasabi and remaining orange zest. Serve with the salmon and potatoes, and scatter over the remaining watercress to serve
Salmon fillets work too...Use 4-6 salmon fillets if you can’t get hold of a side of salmon. Push them together, so they take the same amount of time in the oven, and look more impressive when taken to the table.