Ingredients

The following ingredients have 4 Servings
  • 750 g new potatoes
  • 1 tbs olive oil
  • salt & pepper
  • 1 red onion
  • For the salmon fillets:
  • 1 tbs honey
  • 1 tbs olive oil
  • 1 tbs white wine vinegar
  • 2 tsp mild yellow mustard
  • salt & pepper
  • 4 fresh Norwegian salmon fillets

Instruction

  • Preheat the oven to 190°C (Gas mark 5/375°F).
  • Wash the potatoes under cold water and pat dry. Slice each potato into quarters and pop them all into a large bowl.
  • Drizzle with 1 Tbs olive oil and season with salt and pepper to taste. Shake the bowl around until all of the potato wedges are coated in the oil. Pour them out onto a lightly oiled baking tray and bake in the preheated oven for 15 minutes.
  • While the potatoes are cooking, peel the red onion and slice into wedges. After 15 minutes, remove the potato wedges from the oven, give them a shake and add the onions to the tray.
  • Return to the oven for another 15 minutes.
  • While the potato wedges and onions are cooking, prepare the glaze for the salmon fillets. Place the honey, olive oil, white wine vinegar and mustard in a bowl and season with a little salt and pepper.  Whisk them all together until well combined.
  • Place the Norwegian salmon fillets skin side down on a baking tray lined with baking paper. Brush them generously with the glaze.
  • When the second 15 minutes are up, check to see if the potato wedges are cooked through and golden brown. They may need another 5-10 minutes depending on your oven. Place the salmon fillets in the oven and bake for 5 minutes.
  • After 5 minutes, remove the salmon fillets from the oven and brush generously with the leftover glaze. Return to the oven for a further 5 minutes until cooked through.
  • You can test to see if they are cooked by gently pulling apart one of the fillets at the thickest point with the tip of a knife - the salmon should be an even pale pink all the way through.
  • Serve immediately with the potato wedges and some steamed vegetables of your choice.