Today I have a different take on the traditional Christmas Roast. Living in a hotter climate makes roast meals not as seasonally suitable, and many Aussies love having a seafood Christmas.
So this recipe could be the center point of your family feast, surrounded by fresh prawns, crunchy salads, and good conversations!
Bon appetite!
INGREDIENTS
- 1.6 kg side of salmon pinboned and skin on
- 2 tblsp olive oil
- 1 lemon sliced plus cheeks to serve
- 2 bunches asparagus
- 1 bunch small red radishes
- 1 bunch dill pick the sprigs
Pomegranate dressing
- 1/3 cup extra virgin olive oil
- 1 lemon zest and juice
- 1 tblsp maple syrup
- 1 pomegranate scoop the arils out
- 2 tblsp parsley finely chopped
- sea salt and pepper to season. Omit black pepper if AIP
INSTRUCTIONS
- Preheat oven to 180°C fan-forced (200°C conventional). Line a roasting tray large enough to fit salmon with baking paper.
- Place salmon on prepared tray and drizzle with olive oil, then arrange lemon slices on top. Bake for 20-25 minutes, or until salmon flakes when tested with a skewer.
- Meanwhile, use a mandoline or vegetable peeler to finely shave asparagus lengthways, and finely shave radishes. Toss in a bowl with dill.
- To make pomegranate dressing, whisk zest, juice, oil and syrup in a small bowl to combine. Season. Stir in arils and parsley.
- Toss half of the dressing with asparagus salad, then pile on salmon. Scatter with herbs and serve with lemon and remaining dressing.
NUTRITION: Calories: 618kcalCarbohydrates: 20gProtein: 58gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gCholesterol: 147mgSodium: 129mgPotassium: 1824mgFiber: 6gSugar: 12gVitamin A: 1677IUVitamin C: 40mgCalcium: 94mgIron: 6mg
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