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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 200ºC, 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.
Typical values per serving:
1252mg omega 3/high in protein/gluten free/high in omega 3
This recipe was first published in November 2020.