1.5kg salmon fillet, pin-boned, at room temperature
2tbsp extra virgin olive oil
70g pistachio kernels, crushed
15g dill, finely chopped
For the dressing
juice 4 large oranges
1tsp wholegrain mustard
1tsp honey
20g dill, chopped
20g parsley, chopped
100ml olive oil
1tsp sumac
Method
Preheat the oven to 180C/
160C F/Gas. Line a large baking
tray with baking paper or foil.
Put the salmon on the
prepared baking tray, skin-side
down. Drizzle the oil over the
top and season with salt and
cracked black pepper. Roast in the oven for 25-30 minutes
(depending on thickness), or
until the core temperature
reaches 55C on a cook’s
thermometer.
Meanwhile, put the dressing
ingredients in a blender and
blitz until combined, then
season to taste with salt and
pepper. Combine the pistachio
kernels and dill in a small bowl.
Remove the fish from the
oven and allow to rest for 5 minutes. To serve, pour the
dressing over the salmon,
then scatter the pistachio
and dill mixture on top.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOOD FARM COOKBOOK BY SCOTT GOODING & MATILDA BROWN, PHOTOGRAPHY BY CATH MUSCAT (MURDOCH BOOKS, £20).
