Baked salmon
Recipe type: Main
Cuisine: International
Serves: 2
  • 2 salmon fillets (125 g each)
  • 500 ml orange juice (smooth)
  • 200 ml dry white wine
  • 1 orange, peeled, segments separated
  • 600 g parsnip, peeled
  • 1 tbsp butter
  • 1 tbsp milk
  • ½ bunch of chives, finely chopped
  • 1 tbsp clarified butter
  • 1 tbsp fresh lemon juice
  • 300 g tenderstem broccoli to serve
  • sea salt
Parsnip mash
  1. Slice the parsnips into smaller pieces and boil until very soft.
  2. Place them in a food processor, add the butter and milk, season with a pinch of salt and whizz until smooth.
  1. Season the salmon with the lemon juice and a pinch of salt. Leave it to rest for 10 minutes.
  2. Prepare the sauce in advance. Mix the orange juice with the wine in a small saucepan.
  3. Reduce the mixture over a high heat to 100 ml, until thick, sweet and aromatic.
  4. Preheat the oven to 160°C
  5. Heat the clarified butter in a frying pan. Fry the salmon over a medium - high heat for 3 - 4 minutes on each side, until slightly golden.
  6. Transfer the salmon into an ovenproof dish and put it into the oven for 10 - 12 minutes until salmon is cooked throughout.
  7. Meanwhile reheat the sauce over a low heat add orange segments and simmer for 2 minutes until hot.
  8. Remove the salmon from the oven, place a generous dollop of the mash on each plate, arrange the salmon on top of the mash, spoon the sauce over and place orange segments on top.
  9. Scatter chopped chives all over the plate.
  10. Serve with steamed or boiled tenderstem broccoli.
Nutrition Information
Serving size: 2 Calories: 630 Fat: 21 g Carbohydrates: 64 g Sugar: 50 g Sodium: 180 mg Protein: 28 g
Recipe by We Cooked It at