Ponzu roast salmon

Name: Beautiful ponzu roast salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 small orange kumara (halved and cut into wedges); 4 new potatoes (cut into rounds); 2 tbsp Olivado extra virgin olive oil; a sprinkle of sea salt; 350-450 g skin-on salmon fillet; 1 tbsp ginger (minced); 1 garlic clove (finely chopped); 3 tbsp lime juice; 1 tbsp soy sauce; ½ tsp honey; ¼ tsp sesame oil; 2 celery stalks (thinly sliced on an angle); 1 pear (cut on an angle into chunky pieces); 1 spring onion (sliced thinly); toasted sesame seeds

A white oval bowl filled with pink fish and green vege mix on wooden board with chopsticks and a small pot of brown liquid.

This recipe from Bon Appetit will impress any lover of Asian food, with few ingredients but maximum flavour and beautiful colour.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Lunch

Servings people

Ingredients

2 small orange kumara halved and cut into wedges
4 new potatoes cut into rounds
2 tbsp Olivado extra virgin olive oil
a sprinkle of sea salt
350-450 g skin-on salmon fillet
1 tbsp ginger minced
1 garlic clove finely chopped
3 tbsp lime juice
1 tbsp soy sauce
½ tsp honey
¼ tsp sesame oil
2 celery stalks thinly sliced on an angle
1 pear cut on an angle into chunky pieces

To serve

1 spring onion sliced thinly
toasted sesame seeds

Instructions

Preheat oven to 190°C. Coat potatoes and kumara with a drizzle of olive oil on a baking tray and season with salt. Arrange potatoes cut side down and roast until tender, 20–30 minutes.
When potatoes are halfway done, coat salmon with 1 tbsp of olive oil on another baking sheet tray and season with salt. Reduce the oven temperature to 165°C, and roast salmon until just opaque in the center, around 14–16 minutes.
To make the dressing, mix together the ginger, garlic, lime juice, soy sauce, honey, sesame oil, and remaining 2 tbsp of olive oil. Season to taste.
Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with spring onion and sesame seeds to serve.