Merry Maple Salmon

Ingredients

For the marinade

1 tbsp Olive Oil • 2 tbsp Maple Syrup
1 tsp Chefs’ Selections Garlic Puree
Zest and juice of ½ large Orange
1 tsp Chefs’ Selections Dried Oregano
1 tbsp Cranberry Sauce
½ tsp Chefs’ Selections Cracked Black Pepper
⅓ tsp Chefs’ Selections Cooking Salt
Splash Chefs’ Selections White Wine Vinegar
2 Chefs’ Selections IVP Salmon Portions (3 sizes available, for this dish we have used 170-190g portions)

For the accompaniments

2 Maris Piper Potatoes cut into 2cm cubes
3 tbsp Olive Oil (1 for potatoes, 1 for shallots and brussels & 1 for walnuts)
1 tsp Chefs’ Selections Dried Mixed Herbs
Chefs’ Selections Cracked Black Pepper (large pinch for potatoes & pinch for shallots and brussels)
Chefs’ Selections Salt (pinch for pinch for potatoes & pinch for shallots and brussels)
8 brussels sliced in half
2 shallots peeled & cut in half
30g Chefs’ Selections Walnut Halves roughly chopped
1 tbsp Chefs’ Selections Squeezy Honey
1 tbsp fresh Parsley roughly chopped
2 tbsp Crème Fraîche

Start by mixing all marinade ingredients in a bowl before pouring 2/3 over the salmon, covering and setting aside in the fridge for 1-24 hours. Keep the remaining marinade aside to serve.
Onto the roasts – pre-heat the oven to 220ºC/200ºC fan/gas 7. Tip the potato cubes into a large pan of cold water, bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
Lay onto a baking tray, drizzle with 1tbsp olive oil, dried mixed herbs, pinch of cracked black pepper and salt and use your hands to mix so evenly coated before spreading into a single layer. Place in the oven for 30 minutes ensuring to flip half-way through.
Meanwhile, lay brussels and shallots on a baking tray, drizzle with a tbsp of olive oil and season with a pinch of salt and pepper. When the potatoes have 20 minutes left, place in the oven to roast.
When your accomps have 15 mins left, place your marinated salmon on a lined baking tray and place in the oven for 12-15 mins until cooked through.
Meanwhile, mix a tbsp of olive oil with a tbsp of honey, add to a pan over a medium heat, add the walnuts and fry for 3-5 mins until evenly coated, sticky and starting to colour. Remove all veg accomps from the oven.
To serve, split the shallots, brussels and potatoes across two plates, top each with a salmon fillet followed by a scatter of walnuts, sprinkle of fresh parsley and a dollop of crème fraîche. Pour any remaining salmon marinade over the salmon and serve.