Page 52 - Fresh Magazine

family gathering

Salmon
three ways

SERVES 12
Gluten free

1

Honey,
ginger
and soy salmon
A second option for family who ignore
FKB (family keep back) and go for
seconds!

2cm piece of fresh ginger, peeled
and finely grated
1 garlic clove, finely grated or
chopped
4 tablespoons soy sauce
2 tablespoons honey
4 salmon darnes

Combine the ginger, garlic, soy
sauce and honey in a small bowl.
Transfer to a large plastic ziplock
bag along with the salmon and
close securely, excluding any air.
This ensures that all the salmon
is surrounded with the marinade.
Place the bag in a dish and
refrigerate for 2 to 3 hours.
Carrot salad Baby potato Preheat the oven to 200°C/gas mark
SERVES 6 TO 8 and French 6. Line a baking tray with tin foil.
beans salad Remove the salmon from the
4 large carrots, Roughly grate the carrots into a bowl. marinade and place on the foil-
peeled Remove the peel from the oranges with a SERVES 6 lined baking tray. Bake for 12 to 15
2 medium oranges sharp knife. Hold each orange over the bowl minutes, until cooked through.
50g raisins and divide into segments, squeezing any 750g baby potatoes
1 tablespoon olive juice from the remaining membrane onto 250g French beans, trimmed and
oil the carrots. Add the raisins and olive oil, mix cut in three
well and refrigerate for 2 to 3 hours to allow 1 small red onion, chopped 2
the raisins to plump up. 1 tablespoon chopped fresh dill Baked salmon
salt and pepper darnes
A plain one for the kids.
Butternut squash salad with feta, FOR THE DRESSING
rocket and pomegranate 4 tablespoons olive oil 4 salmon darnes
2 tablespoons white wine vinegar
SERVES 6 TO 8 2 tablespoons wholegrain 1 lemon
salt and pepper
mustard
Preheat the oven to 200°C/gas mark 6. Peel the
2kg butternut squash, If baking straight away,
about 2 squash squash, remove the seeds and cut into 1cm dice. Put all the dressing ingredients preheat the oven to 200°C/gas
2 tablespoons olive oil Toss in a bowl with the oil and honey and season together in a screw-top jar and mark 6. Line a baking tray with
2 tablespoons honey with salt and pepper. Tumble onto a baking shake vigorously. Steam the tin foil.
salt and pepper tray in a single layer and roast for 20 minutes, potatoes until cooked but still Place the salmon on the lined
1 pomegranate tossing halfway through. Cut the pomegranate firm. Tumble into a bowl and pour tray, skin side down. Finely
200g feta cheese across the middle. Hold each pomegranate half over half the dressing while still grate the lemon zest over the
100g rocket over a bowl and use a wooden spoon to bash
the top, allowing the seeds to drop out into the warm. Steam the beans and add salmon, then squeeze over a
bowl. Allow the squash to cool, then transfer to a to the potatoes along with the little of the juice. Season with
serving bowl. Crumble over the feta cheese and red onion and dill. Add the rest of salt and pepper and bake for
mix gently with the rocket and pomegranate the dressing, season with salt and 12 to 15 minutes, until cooked
seeds before serving. pepper and toss well. through.
50 | FRESH SPRING 2017

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