google-site-verification: google15ff6d58c237ec1c.html Clementine & Vodka-Baked Salmon with beetroot crème fraiche sauce
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Clementine & Vodka-Baked Salmon with beetroot crème fraiche sauce

40 mins

6 -8 servings

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Pudding
Sunset Dinner

Introduction

This dish makes a great centre piece for a Summer lunch can be served warm or cold

Oven temperature

Pre heat oven to 180°c fan 160°c – 350°f – Reg 5

Steps

  1. Zest and juice 2 of oranges and put in pan with vodka and honey little seasoning and bring to a simmer for approx. 10 mins.

  2. Slice last orange and put in with vodka juice, bring back to simmer and allow to soften and become sticky about 5 mins

  3. Take slices out and allow to cool on plate for garish later

  4. Put liquid back on hob and boil until thicken and a glossy glaze.

  5. Line a baking tray with foil and place salmon in middle.

  6. Score through to skin, pour over glaze making sure all covered and juice in gaps where flesh scored. Place orange slices down centre and bake for approx. 20 minutes until salmon just cooked,

  7. While fish cooking make sauce by adding all ingredients together (chop beetroot a little) add seasoning and some of chives.

  8. Serve salmon and sauce with a crunchy green salad.

Cooks tips

If serving at a cold lunch cook in advance so the flavours of the honey and Vodka marinade will improve.

Serve with

a crunchy green salad.

Wine pairing

Arendsig Inspirational Chenin

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Vegetarian information
Sunset Dinner

Ingredients

  • 3 oranges 

  • 100ml vodka

  • 5 tabs runny honey

  • 1 side of salmon 

Beetroot sauce

  • 250g roasted beetroot

  • 200g crème fraiche

  • 2 tabs horseradish cream

  • Chives to garnish

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