Lime Chilli Glazed Regal Salmon with Creamy Potatoes and Salad
|600 g||Regal Salmon fresh fillets|
|⅓ cup||Greek yoghurt, unsweetened|
|½ cup||Coriander, or chives, chopped|
|1||Lime, Juice and finely grated zest|
|2 tsp||Sweet chilli sauce|
|1||Kaffir lime leaf, shredded, optional|
|½ tsp||Ginger, finely grated|
|1||Orange, flesh cut into segments|
|1 to drizzle||Extra virgin olive oil|
|1 squeeze||Lemon juice|
- Preheat oven to 220degC.
- Cook potatoes in boiling salted water until just cooked. Allow to cool before cutting in half. Mix mayonnaise with yoghurt and herbs and toss with potatoes. Season to taste with salt and freshly ground black pepper.
- Line an oven tray with baking paper and place Regal King Salmon fillets, flesh side up, on top. Mix lime juice and zest, sweet chilli sauce, ginger and kaffir lime leaf if using. Slather glaze on salmon flesh. Season with salt and freshly ground black pepper. Cook Regal King Salmon fillets in hot oven for 6-8 minutes or until salmon is just cooked through. When white beads of protein start to appear on the flesh the salmon is cooked.
- Dress the orange, avocado and watercress with extra virgin olive oil and lemon juice.
- To serve, divide salad between plates, top with some creamy potatoes and a salmon fillet.