An easy but impressive dinner dish. The blueberries create a soft and tangy sauce which caramelises on top of the salmon.
Serves 4 Prep time 15 minutes Cook time 30-40 minutes
- 450g new potatoes, halved if large
- 1 orange
- 150g blueberries
- 1 tbsp honey
- 4 x 125g pieces salmon fillets
- 200g fresh or frozen peas
- 2 tbsp crème fraiche
- 8 mint leaves, torn
- Preheat the oven to 180C/fan 160C/gas mark 4. Place the potatoes in a roasting tin with the oil and some salt and pepper and cook for 30-40 minutes until golden and cooked through.
- Pare the rind, (a ‘y’ shaped peeler is good for this) leaving behind the white pith, from the orange and cut it into thin strips. Use a serrated knife to remove the white pith and then segment the orange by cutting between the segments to release the flesh. Do this over a small pan to catch the segments and any juices. Add the zest strips with the honey to the pan bring to the boil, cover and simmer for 3-4 minutes until the zest has softened. Stir in the blueberries and simmer uncovered, for a couple more minutes until some have burst.
- Place the salmon fillets in an ovenproof dish, spoon over half the blueberry sauce and cook alongside the potatoes for 15-20 minutes until the fish just flakes and is beginning to caramelize.
- Whilst the fish is in the oven, bring a pan of water to the boil, add the peas and cook for 2-3 minutes until tender. Drain and stir in the crème fraiche and mint. Serve the fish with the potatoes and peas and the reserved sauce.
For a veggie version, pan fry 100g cubed paneer (per person) in 1 tbsp vegetable oil until golden and then bake in the oven with half blueberry sauce for 10 minutes. Serve as above.