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This mouth-watering dish is quick and easy to make, resulting in one of the most delicious meals you'll ever have! Check out the full method and instructional video here:
2 small orange kumara, halved and cut into wedges
4 new potatoes, cut into rounds
2 Tbsp Extra Virgin Olive oil
A sprinkle of sea salt
350-450g / 12.3- 15.8oz skin-on salmon fillet
1 Tbsp ginger, minced
1 garlic clove, finely chopped
3 Tbsp lime juice
1 Tbsp soy sauce
½ tsp honey
¼ tsp toasted sesame oil
2 celery stalks, thinly sliced on an angle
1 pear, cut on an angle into chunky pieces
To serve:
1 spring onion, sliced thinly
toasted sesame seeds
- Preheat oven to 190°C / 375°F. Coat potatoes and kumara with a drizzle of olive oil on a baking tray and season with salt. Arrange potatoes cut side down and roast until tender, 20-30 minutes.
- When potatoes are halfway done, coat salmon with 1 Tbsp of olive oil on another baking sheet tray and season with salt. Reduce the oven temperature to 165°C / 330°F, and roast salmon until just opaque in the center, around 14–16 minutes.
- To make the dressing, mix together the ginger, garlic, lime juice, soy sauce, honey, sesame oil, and remaining 2 Tbsp of olive oil. Season to taste.
- Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with spring onion and sesame seeds to serve.
Ingredients
2 small orange kumara, halved and cut into wedges
4 new potatoes, cut into rounds
2 Tbsp Extra Virgin Olive oil
A sprinkle of sea salt
350-450g / 12.3- 15.8oz skin-on salmon fillet
1 Tbsp ginger, minced
1 garlic clove, finely chopped
3 Tbsp lime juice
1 Tbsp soy sauce
½ tsp honey
¼ tsp toasted sesame oil
2 celery stalks, thinly sliced on an angle
1 pear, cut on an angle into chunky pieces
To serve:
1 spring onion, sliced thinly
toasted sesame seeds
Directions
- Preheat oven to 190°C / 375°F. Coat potatoes and kumara with a drizzle of olive oil on a baking tray and season with salt. Arrange potatoes cut side down and roast until tender, 20-30 minutes.
- When potatoes are halfway done, coat salmon with 1 Tbsp of olive oil on another baking sheet tray and season with salt. Reduce the oven temperature to 165°C / 330°F, and roast salmon until just opaque in the center, around 14–16 minutes.
- To make the dressing, mix together the ginger, garlic, lime juice, soy sauce, honey, sesame oil, and remaining 2 Tbsp of olive oil. Season to taste.
- Break potatoes and salmon into large pieces. Divide potatoes, salmon, celery, and pear among plates. Drizzle with ponzu dressing, then top with spring onion and sesame seeds to serve.
