Prep Time 15 minutes
Cooking Time 35 minutes
Serves 4
INGREDIENTS
Salmon
4 boneless salmon steaks (approx. 180g each)
3 Tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon smoked paprika
Kumara chips
1.5 kg kumara, peeled and cut into wedges
2 Tablespoons olive oil
Salt and pepper
Lemon to garnish
Garnish
2 French shallots, sliced thinly
2 cloves of garlic, sliced thinly
Pinch of chili flakes
3 Tablespoons toasted pine nuts
2 Tablespoons dried cranberries
2 Tablespoons baby capers
Zest and juice of 1 lemon
2 Tablespoons balsamic vinegar
½ bunch of roughly chopped parsley
Salt and pepper to taste
METHOD
1 Marinate salmon in a bowl with 2 Tbsp olive oil, cumin, paprika and season with salt and pepper. Marinate for at least 10 minutes covered in the fridge.
2 Heat oven to 200°C. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.
3 Heat a small fry pan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chili flakes, pine nuts, dried cranberries, and capers. Heat until fragrant then add lemon juice and zest. Remove from heat and toss in the balsamic vinegar and parsley. Season to taste.
4 Wipe down the same pan and return to a medium-high heat. Add in 1 Tablespoon of olive oil and fry salmon skin side down until cooked 2/3 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.
5 Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara wedges and a cheek of lemon.
The Carousel thanks Ocean Spray for this recipe.
