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Chilli & orange salmon with watercress new potatoes & wasabi mayo served on a decorative plate

Chilli & orange salmon with watercress new potatoes & wasabi mayo

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Friends over for dinner and need something speedy but showstopping? Look no further than our chilli and orange salmon with new potatoes and wasabi mayo...

  • Healthy
Nutrition: Per serving (6)
NutrientUnit
kcal572
fat36g
saturates5g
carbs25g
sugars4g
fibre6g
protein34g
salt0.4g
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Ingredients

  • 2 oranges , both zested, 1 juiced and 1 cut into slices
  • 1-2 red chillies , finely chopped
  • 2 tbsp sesame oil
  • 2 garlic cloves , crushed
  • 1 large or 2 smaller fennel bulbs , finely sliced (500g)
  • 850g side of salmon , skin on
  • 750g baby new potato , halved if large
  • 200g watercress , roughly chopped
  • 1 tbsp extra virgin olive oil
  • 100g mayonnaise
  • 3-4 tsp wasabi paste

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Whisk together the mayo, wasabi and remaining orange zest. Serve with the salmon and potatoes, and scatter over the remaining watercress to serve.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2019

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A star rating of 4.4 out of 5.5 ratings
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