I’m a big lover of Sydney Fish Market. They have an amazing array of fresh seafood, sushi bars and a fully stocked grocery store.
I recently bought my first whole salmon from there, and was utterly amazed at how many different meals it made. This was one of my favourites – spicy, soft, crunchy and sweet – not to mention super high in protein, vitamins and minerals, and low on the carb front. Perfect for weight maintenance over the festive period!
SERVES: 2 (plus leftover salmon for the week!)
For the salmon
- 1 side of salmon
- 3 tsp sweet paprika
- 2 cloves garlic
- ground, fried orange peel (optional)
- 1/2 orange, juiced
- 2 tsp extra virgin olive or coconut oil
For the salad
- 1/2 orange, segmented
- 2 cups mixed leaves
- 1/2 cup frozen peas
- 1 carrot, grated
- Heat oven to 180º.
- Line a large roasting tin with foil.
- Pat down the skin and brush all over with a little oil.
- Place it skin-side down on the foil, and squeeze over orange juice.
- Coat with paprika and ground organic (if using), then crush over garlic and rub into the flesh.
- Roast for 40 mins to 1 hour – depending on the size of your salmon.
- Meanwhile, prep the salad by arranging leaves, orange segments and carrot on two plates.
- Defrost the peas in a cup of boiling water for 5 minutes, drain, and add to salad.
- Check salmon is cooked through – poke a knife into the centre and ensure the flesh flakes easily.
- Slice into portions and serve on top of salad.
- Season to taste with salt and pepper, then enjoy!
- Allow remaining salmon to cool before storing in an airtight container in the fridge for up for 4 days.