zoom Orange-roast salmon

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    Orange-roast salmon

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    Orange-roast salmon

    • Preparation time: 15 minutes
    • Cooking time: 22 minutes to 25 minutes
    • Total time: 37 minutes to 40 minutes 40 minutes

    Serves: 8


    2 echalion shallots, peeled and finely sliced
    2 Duchy Organic Oranges
    2 tbsp olive oil
    1 clove garlic, crushed
    1kg piece from a whole side of salmon, skin on (or 2 x 500g prime fillets)
    2 tbsp clear honey
    Flat leaf parsley, to garnish


    1. Preheat the oven to 200ÂșC, gas mark 6. Add the shallots to a low-sided roasting tin or baking tray (in which the salmon will fit in a single
    layer, fairly snugly). Use a microplane or similar to very finely zest the oranges, transferring the zest to a small mixing bowl. Slice the remaining skin and pith from the oranges, then cut the fruit into slices. Add them and any juice to the shallots, plus 1 tbsp olive oil, garlic and generous seasoning, then mix. Place the salmon on top, skin-side down.

    2. Combine the remaining oil with the honey, then use a pastry brush to paint the mixture over the salmon. Roast in the hot oven for 22-25 minutes, until the salmon is cooked through, opaque and pink in colour, basting the salmon with any juices after 15 minutes and then again 5 minutes later.

    3. Lift the cooked salmon from the roasting tray, set aside, skin-side up, and peel the skin away. Arrange half the oranges and shallots onto a platter and top with the salmon (skin-side down). Pour any juices from the roasting tin over the salmon, then top with the remaining oranges and shallots and sprinkle with the reserved orange zest and parsley.

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