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SPICE-RUBBED BIG GLORY BAY KING SALMON WITH RADICCHIO, BLOOD ORANGES AND ROASTED HAZELNUTS

Serves 8-10 depending on the size

INGREDIENTS

Dill, Fennel and Paprika Summer Spice Rub
  • 1 teaspoon each black peppercorns and coriander seeds
  • 2 teaspoons each dill seeds and fennel seeds
  • 4 teaspoons brown sugar
  • 1 teaspoon each sea salt, sweet paprika and mustard powder
Salmon
  • 1 side of Big Glory Bay King Salmon, skin on, pin-boned (approx. 1.3 kilograms)
  • olive oil for brushing
  • sea salt
  • dill, fennel and paprika summer spice rub
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon chardonnay vinegar
  • 2 cloves garlic, crushed
  • sea salt and ground pepper
To serve
  • 1-2 heads radicchio lettuce, leaves separated
  • large handful rocket
  • 2 blood oranges, skin cut off, thinly sliced
  • ½ cup hazelnuts, roasted, skins rubbed off and roughly chopped

Preheat the oven to 200°C fan bake

Dill, Fennel and Paprika Summer Spice Rub
  1. Toast the black peppercorns and coriander, dill and fennel seeds in a small, dry sauté pan over a low heat until fragrant.
  2. Tip into a spice grinder and add all the remaining ingredients. Blitz until finely ground but not to a powder. Store in an airtight jar.
Salmon
  1. Place the salmon skin side down on a lined flat baking tray. Brush lightly with olive oil and season with salt. Sprinkle generously with the spice rub so it is even and well coated.
  2. Roast for about 10-15 minutes, or until just cooked.

Cooking time will depend on the thickness of the salmon.

  1. Once cooked, the salmon can be served immediately or cooled then refrigerated until half an hour before serving.
Dressing
  1. Whisk all the ingredients together and season generously with salt and pepper.
To serve
  1. Carefully transfer the salmon to a serving platter.  Arrange the radicchio, rocket and oranges around or over the salmon and scatter over the hazelnuts. Drizzle over a little dressing.