A flavour-packed dinner featuring tender salmon coated in a tangy mustard glaze, served alongside crispy kipfler potatoes and a refreshing fennel tzatziki.
Preparation time: 15 minutes
Cook time: 45 minutes
Serves: 4-6 people
What you will need:
- 500g small kipfler potatoes, scrubbed, halved lengthways
- 60ml (1/4 cup) extra-virgin olive oil, plus extra to drizzle
- 2 garlic cloved, crushed
- 2 tbsp honey Dijon mustard
- 800g piece salmon, skin on, pin-boned
- 3 small lemons, thinly sliced, patted dry
- 1 baby fennel (180g), coarsely grated
- 50g feta, coarsely grated
- 140g Greek-style yoghurt
- 2 tbsp lemon juice
- 1 tbsp chopped dill
- Watercress sprigs, to serve
How it's made:
Preheat oven to 220C fan forced. Place potatoes on a large oven tray lined with baking paper. Toss with 1 tbsp oil; roast until partially cooked (15 minutes).
Meanwhile, combine garlic and mustard in a small bow, season to taste. Brush over salmon, then arrange lemon slices on top, overlapping slightly; season to taste.
Push potatoes to one side of tray, add salmon and drizzle with remaining oil. Bake until salmon is golden and just cooked through (25-30 minutes).
Meanwhile, to make tzatziki, combine fennel, feta, yoghurt, lemon juice and dill in a small bowl, season to taste.
Place salmon on a platter with watercress. Serve with kipflers and tzatziki drizzled in extra olive oil.
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