In New Zealand the species of salmon we farm is chinook
(Oncorhynchus tshawytscha) which are native to the north-west coast of North America, and north-east Asia. And as would have it New Zealand remains the only place in the world where chinook salmon have become established successfully outside their natural range.
Roast Salmon and Winter Vegetables
While salmon is expensive, because of its richness you don’t need as much per serve – 125g is ample, but as part of a dinner party menu 100g will be more than enough.
500g potatoes, cut into bite-sized pieces
2 medium fennel bulbs, cut into wedges, any feathery tops reserved
2 medium red onions, cut into wedges
1 lemon, cut into wedges
fresh thyme sprigs
sea salt and black pepper
4 x 125g pieces salmon fillets
1 Preheat oven to 200°C.
2 Toss potatoes with a drizzle of oil and place in a single layer on a baking tray. Roast for 20 minutes.
3 Meanwhile, bring a saucepan of water to the boil, add fennel and onions wedges and bring back to the boil. Drain. Add to
potatoes with lemon slices and thyme sprigs. Toss to combine, adding a little more oil, if necessary. Return to oven and roast for 20 minutes longer until vegetables are cooked and golden.
4 Push vegetables to the edge of the baking tray and place salmon pieces in centre. Return tray to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.
So tell me, what is your favourite way of cooking salmon?
Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onions, lemons: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Fennel, thyme: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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