Pomegranate glazed salmon
4x 150g, salmon fillets, skin on, bone out
50g, pomegranate molasses
1x, zest of orange
½ orange - juiced
Preheat oven to 200°C grill.
In a hot pan, sear salmon skin side down until skin is crispy then place on a baking tray skin side down. Mix together all remaining ingredients in a bowl then baste salmon using a pastry brush just enough to coat.
Grill in the oven for 3 mins, making sure to baste salmon with pomegranate glaze after every minute.
Kumara mash – serves 3
350g peeled kumara
Chop kumara into small, even pieces and place in a pot with enough cold water to cover.
Add a pinch of salt and bring to the boil. Lower the heat to a simmer and cook for 10 minutes or until the kumara is very tender. Strain most of the liquid, reserving some to help adjust the consistency. Mash until smooth, for best results, blend in a food processor.
In another pot, gently heat butter until golden brown and reaches a ‘nutty’ aroma. Whisk in miso then add mixture to kumara. Mix and adjust seasoning with salt.
Torched citrus fennel slaw
X1 fennel bulb
Apple Cider Dressing
2 tbsp apple cider vinegar
4 tbsp olive oil
1 tbsp maple syrup
1 tsp Dijon mustard
Using a mandolin, thinly slice fennel and place in a bowl with ice water. If you do not own a mandolin, make sure to use a sharp knife to finely slice the fennel.
Thinly slice cucumber.
Peel orange, slice to ½ cm rounds and torch both sides using a blow torch then cut in half. (Please note torching the oranges is optional)
Drain fennel and pat dry then mix with cucumber and orange.
Whisk together all dressing ingredients and season to taste with salt/pepper then toss with the salad. Season with salt and pepper.
Recipe by Chef William Mordido