Roast salmon with orange glaze

New

Christmas Easy

Serves 4-6

Prep 5 min

Cook 10 min

This whole roasted side of salmon is nothing short of a showstopper yet takes only 15 minutes from start to finish! The orange glaze is thinned out with sherry vinegar and orange juice, then turns jammy and glossy as it roasts. The orange strips add a wonderful aroma and are delightfully toothsome to eat!

Serve with crispy roast potatoes and a creamy dressed green salad.

Ingredients

1	boneless, skin-on, side of salmon (850g)
1	bottle Ottolenghi Valencian orange roasting glaze
2	tbsp sherry vinegar
1	large orange; 8 strips of zest (a veg peeler works well for this), 50ml juice
3-4	oregano sprigs, plus 1 tbsp picked leaves
3	tbsp olive oil
	Juice of half a lemon
	Fine sea salt and black pepper

Method

Preheat the oven to 240c.
Season both sides of the salmon with 1 teaspoon of salt (½ teaspoon per side) and plenty of pepper, and place skin side down onto a medium roasting tray (about 26cmx36cm).
Whisk together the glaze, vinegar and orange juice and pour it all over the salmon, making sure to completely cover the surface. Nestle the oregano sprigs into the sauce, finish with a few more grinds of pepper, then scatter over the orange strips and drizzle with the oil.
Roast for 10 minutes, until the salmon is cooked through and the sauce is starting to concentrate and turn jammy around the edges.
Squeeze over the lemon juice, scatter with the oregano leaves and serve.