Waitrose and Partners
Citrussy slow-roast salmon

Citrussy slow-roast salmon

This impressive salmon centrepiece is excellent for when you have friends over. 

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Ingredients

  • 800g La Ratte potatoes, large ones halved
  • 4 tbsp extra virgin olive oil
  • 4 sprig/s rosemary
  • 400g pack No.1 Wild Alaskan Sockeye Salmon
  • 4 tbsp mayonnaise
  • 1 tbsp nonpareille capers, roughly chopped
  • 1 tbsp chopped tarragon (optional)
  • 2 unwaxed lemons, juice of 1, 1 sliced
  • 1 orange (scrubbed), sliced
  • 1 unwaxed lime, sliced

Method

  1. Preheat the oven to 200°C, gas mark 6. Toss the potatoes with 1 tbsp oil and a rosemary sprig in a large roasting tin. Season and roast for 25 minutes.

  2. Meanwhile, pat the salmon dry and season. In a small bowl, mix the mayonnaise, capers, tarragon (if using) and lemon juice; season and set aside.

  3. Put the cooked potatoes in a bowl. Lower the oven to 160°C, gas mark 3. Lay half of the citrus slices and a rosemary sprig over the base of the roasting tin. Sit the fish on top. Spoon over the remaining 3 tbsp oil, then add the remaining citrus and rosemary. Scatter the potatoes around the edges. Roast for a further 25 minutes, until the fish is opaque, cooked through and flakes easily. Serve with any juices, along with the caper mayonnaise and some steamed greens, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,348kJ/ 562kcals

Fat

29.7g

Saturated Fat

3.7g

Carbohydrates

40.8g

Sugars

5g

Fibre

4.7g

Protein

30.5g

Salt

0.3g

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