Quick and easy to prepare, this makes a perfect pescatarian Seder main. It’s also delicious cold and any left-overs make a great packed lunch with a salad.
Serves: 4
Prep: 5 – 10 minutes
Cook: 25 – 30 minutes
Ingredients
Half a side of fresh salmon (approx 600-700g)
Salt and freshly milled black pepper
1 tbsp cooking oil
200ml orange juice
1 dessertspoon potato flour
10ml lemon juice - more to taste
50ml maple syrup or honey
2 cloves garlic crushed
100ml parev chicken stock
½ orange thinly sliced
2 or 3 tarragon branches, plus a couple for garnish (optional)
A few fresh mint leaves for garnish
Small handful chopped toasted hazelnuts or pine nuts
500g tenderstem broccoli
Method
- Place the potato flour into a large jug, add a splash of orange juice to blend; then add the rest of the orange juice, lemon juice, maple syrup or honey, garlic, tarragon branches and stock and stir well.
- Bring a pan of water to a boil and cook the broccoli until al dente — about 4 minutes. Drain well.
- Heat the oil in a large deep, frying pan over medium heat, season the salmon with salt and pepper and fry (skin side up) to colour and sear the flesh for around 2 – 3 minutes. Carefully turn the salmon over and add the sauce ingredients to the pan.
- Lower the heat to a simmer. Stir the sauce ingredients around the salmon and baste the fish with the sauce until the salmon is cooked through — about 20 minutes depending on the thickenss of your fillets. Add the orange slices for the last minute or two.
- Arrange the salmon on a warmed serving platter or plate, garnish with the orange slices and broccoli and scatter over the chopped nuts, mint leaves and some strands of tarragon if using.
- Pour the remaining sauce into a jug and serve on the side.
