When I was a child, I disliked sweet and savoury flavours on one plate. Dinner was strictly savoury and sweet flavours were for desserts. Thankfully, I am not so rigid now. I have come to appreciate subtle sweet flavours in savoury meals overtime.
This was a brilliant to dinner to make and I was pleased with the results of it. The orange honey glaze is so beautiful on the salmon with garnishes of chilli flakes, coriander and sesame seeds. In addition, I love how the citric yet sweet orange and honey flavour comes through in such a subtle way.
Instead of frying the vegetables, I steamed them to make the vegetables healthier. Also to make a change, I created Asian flavoured potatoes and made sure they had a savoury flavour to complement the sweetness of the salmon. It was a great dish to try at the weekend. I also hope to try more of these dishes.
Prep: 30 mins
Cooking time: 20 mins
-2 Salmon fillets
-1 Pack of baby potatoes
-1 Punnet of baby sweet corn
-1 Punnet of mange tout
-1 Pak Choi
-1 Tsp garlic granules
-1 Tbsp butter
-1 Tsp Coriander leaf
-1 Tsp Ground Coriander
-1 Tsp Ground Ginger
-1 Tsp Aniseed
Honey,Orange, Garlic and Spice Marinade
-1 Tbsp Honey
-2 Oranges Squeezed into the marinade
-1 Tsp Garlic Paste
-1 Tsp Coriander
-1 Tsp Arbol Chilli Flakes
-Salt and Pepper
Wash and prep the fish, potatoes and the vegetables.
Make the orange, garlic and spice marinade.
Dip the salmon in the orange marinade and place in a baking tray.l to absorb flavours.
Chop the vegetables in half.
Cover the baking tray with aluminium foil.
Cut the baby potatoes into half and season in oil,garlic granules, ground coriander, ground ginger coriander leaf and aniseed.
Place the potatoes in a baking tray at 200 degrees Celsius.
In about 30 mins, place the salmon on the second rack at 180 degrees Celsius.
Add stock, butter and water to a saucepan and a low medium heat.
Add the vegetables to the saucepan.
Serve food on a hot place.
Garnish the salmon with coriander leaf, sesame seeds and arbol chilli flakes.