Le Creuset Side of Salmon and Seasonal Vegetables

Seasonal vegetables:

Baby beetroots, tenderstem broccoli and green beans

3 Tbsp (45ml) olive oil

6 cloves garlic (whole, in skins)

10g rosemary, chopped

 

Salmon:

1,5 – 2kg side of salmon

4 Tbsp (60ml) olive oil

150g butter

2/3 cup honey

Sea salt and freshly ground black pepper, to season

Juice  and zest of 1 -2 lemons

1 lemon sliced

 

To serve: 100g chopped pistachios, seasonal summer vegetables, horseradish crème fraiche

1. Preheat the oven to 200°C.

2. Prepare your vegetables: Toss in olive oil, seasoning, garlic cloves and rosemary. Roast the beetroots and harder root vegetables only for the first 20 minutes. Meanwhile, allow the salmon to come to room temperature.

3. Remove the Le Creuset 37cm Signature Roaster from the oven, line it with the tenderstem broccoli and green beans, and place the salmon skin-side down on top of the roasted vegetables. Mix together the olive oil, butter, honey, salt, pepper, lemon juice and zest, and lemon slices in a pan over a medium heat, until melted together until slightly thickened and syrupy (approx. 5 – 10 minutes). Baste the salmon thoroughly with this honey mixture.

4. Place back in the oven to roast for 30  minutes, basting every 10 minutes. It should lightly catch on the edges and surface but not burn. The salmon should still be slightly pink and not cooked all the way through (simply roast for longer should you prefer it cooked through).

5. Serve immediately with sticky lemon slices to garnish, chopped pistachios and seasonal summer vegetables and horseradish crème fraiche (optional) on the side.

6. To make the horseradish crème fraiche, simply fold 1 - 2 Tbsps. store-bought horseradish sauce into 1 x 250g tub creme fraiche to your liking and season to taste.