Roasted Salmon with Orange and Herb Salad

A fresh and flavorful dish from the State Buildings, Perth.

Delight your taste buds with tender, buttery salmon paired with the vibrant flavors of orange, fresh herbs, and a tangy-sweet pomegranate dressing. Perfect for any occasion, this dish brings together simplicity and sophistication in every bite.

Ingredients

For the Salmon:

• 1 side of salmon
• Zest of 2 oranges (reserve the oranges for the salad)
• 1 tbsp chopped parsley
• 1 tbsp chopped dill
• 80g butter
• Olive oil (for brushing)
• Salt and pepper

For the Salad:

• 2 oranges
• 1 bunch parsley (leaves only)
• 1 bunch dill (tips only)
• 1 bunch chives (chopped)
• ½ pomegranate (seeds only)

For the Pomegranate Dressing:

• 180ml olive oil
• 3 tbsp red wine vinegar
• 2 tbsp pomegranate molasses

Method

1. Prepare the Salmon
   Preheat your oven to 185°C.
   Combine orange zest, butter, parsley, and dill in a small pot. Heat gently until melted, then set aside.
   Brush the salmon with olive oil and season with salt and pepper. Line a baking tray with paper, placing the salmon skin-side down.
2. Assemble the Salad
   Segment the oranges and mix with parsley, dill, chives, and pomegranate seeds in a bowl.
3. Make the Dressing
   Whisk olive oil, red wine vinegar, pomegranate molasses, salt, and pepper until emulsified.
4. Cook the Salmon
   Roast the salmon at 185°C for 10 minutes. Spread the orange zest butter over the salmon, increase heat to 190°C, and cook for another 8 minutes until done.
5. Finish and Serve
   Toss the salad with the dressing and serve alongside the salmon. Garnish with pomegranate seeds for a stunning presentation.

Pairing Suggestion

Enhance your experience with a crisp white wine such as Sauvignon Blanc or Riesling to complement the citrus and herbaceous flavors.

Enjoy this vibrant and elegant creation from the chefs of the State Buildings.