Marmalade and Sesame Roasted Salmon with Crushed New Potatoes

Seared salmon coated in marmalade and sesame seeds served with crushed herb new potatoes and a ginger-chili dressing.

Estimated Nutrition

	Per Serving	Total
Calories	982.4 kcals	982.4 kcals
Carbohydrates	26.8 grams	26.8 grams
Fat	82.5 grams	82.5 grams
Protein	34.6 grams	34.6 grams

Cook Time

10 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

5
ml

Orange Marmalade

5
ml

Soy Sauce

for potatoes

15
ml

Soy Sauce

for dressing

Dairy

45
ml

Greek-Style Yoghurt

Liquids

0.5
piece

Orange Juice

juice only

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

15
ml

Sesame Seeds

toasted in a hot pan

1
handful

Dill

chopped

15
ml

Sesame Seeds

for dressing, toasted in a hot pan

OilsFats

2.5
ml

Olive Oil

dash for searing

45
ml

Olive Oil

for dressing

10
ml

Sesame Oil

Seafood

100
g

Salmon Fillet

skin removed

Vegetables

85
g

New Potatoes

cooked and kept warm

0.5
piece

Red Chilli

finely chopped

10
ml

Ginger

fresh root, grated

Steps

Sear the salmon fillet in a hot pan until golden-brown on the outside but pink in the middle.
Brush the salmon with marmalade and olive oil, coat in sesame seeds, and slice thinly once cool.
Crush the cooked new potatoes in a bowl with yoghurt, soy sauce, dill, and seasoning using a fork.
Whisk the chili, ginger, olive oil, orange juice, sesame oil, soy sauce, and sesame seeds in a bowl.
Place the potatoes on a plate, arrange the salmon on top, and drizzle with the dressing.