So many great flavours combined in one dish. A fab recipe from Marcus Wareing.
Serves 4:
✔️4 salmon fillets
✔️1 tsp mild curry powder
✔️1 tsp sea salt
✔️3 tbsp olive oil
For the salad:
✔️1 small pumpkin, diced in to 2cm cubes
✔️1 sweet potato, diced into 2cm cubes
✔️2 tbsp veg oil
✔️100g pumpkin seeds
✔️50g sunflower seeds
✔️50g sesame seeds
✔️2 tbsp linseeds
✔️1 tbsp soy sauce
✔️1/2 bunch of flat leaf parsley, leaves chopped
✔️1/2 bunch of tarragon, leaves chopped
✔️sea salt and freshly ground black pepper
For the dressing:
✔️50ml sesame or pumpkin oil
✔️50ml extra virgin olive oil
✔️50ml white wine vinegar
✔️8cm piece of fresh ginger, peeled and finely chopped
Pre-heat the oven to 200°/180° fan.
To make the pumpkin salad, put the pumpkin, sweet potato and vegetable oil in a roasting tray and toss together. Season well and roast in the oven for 25–30 minutes, stirring a couple of times to ensure even cooking, until golden and tender.
Heat a large frying pan over a medium heat and add all of the seeds. Shake around in the pan to toast to a golden brown colour. Add the soy sauce and toast until the seeds are coated. Remove and set aside.
To make the dressing, whisk all of the ingredients together until well combined. Set aside.
For the salmon, mix the curry powder and salt together and use to season the salmon all over.
Heat the olive oil in a large frying pan over a high heat. When hot, and the salmon and cook for 2–3 minutes each side, depending on the thickness of the salmon, until crisp on the outside and just cooked in the middle. Remove from the heat and allow the fillets to rest for a couple of minutes.
Toss the roasted pumpkin and sweet potato together with the parsley and tarragon, the seeds and pour over the dressing. Serve straight away with the salmon.
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