Soy Marmalade Glazed Salmon, Roast Jerusalem Artichokes, Tangerine Ginger Dressing & Furikake

Although I kid myself that I hate Winter, there is something about Winter produce that is so comforting. The minute I spot Jerusalem Artichokes, I cannot help but snaffle them up. Soups, mash and these delicious roastie abound, nothing hold me back…not even their nickname (you can guess it from the fact they can cause flatulence….)

My favourite Japanese flavours make these knobbly insignificant tubers the star of the show, add in the most unctuous of salmon fillets, perfectly seasoned with marmalade and soy and you have the perfect meal for a cold winter’s day.

Knobbly, Ugly and utterly beautiful at the same time: Jerulsalem Artichokes..

Underused and underrated, they are a nutrient powerhouse,,

Served with tender glazed salmon they elevate any meal…

Make it stand out

Whatever it is, the way you tell your story online can make all the difference.

healthy recipes, pescatarian recipes, healthy fats, jerusalem artichoke recipes, winter foods, healthy winter recipes

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Author: Suze Morrison

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Soy Marmalade Glazed Salmon, Roast Jerusalem Artichokes, Tangerine Dressing & Furikake

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Although I kid myself that I hate Winter, there is something about Winter produce that is so comforting. The minute I spot Jerusalem Artichokes, I cannot help but snaffle them up. Soups, mash and these delicious roastie abound, nothing hold me back…not even their nickname (you can guess it from the fact they can cause flatulence….)My favourite Japanese flavours make these knobbly insignificant tubers the star of the show, add in the most unctuous of salmon fillets, perfectly seasoned with marmalade and soy and you have the perfect meal for a cold winter’s day.

Ingredients

Soy Marmalade Glazed Salmon

• 4 Salmon Fillets, skin on
• 3tbsp Marmalade
• 1tbsp Shoyu Soy Sauce
• Oil to shallow fry
• Furikake to serve.

Jerusalem Artichokes

• 800g Jerusalem Artichokes
• 3tbsp Rapeseed Oil
• 20g Butter

Tangerine Ginger Dressing

• 50ml Tangerine Juice plus zest of 3 tangerines
• 50ml Grapefruit Juice
• 150ml Olive Oil
• 2tsp Honey
• 1tsp wasabi Paste
• 2tsp Ginger, finely grated.
• 1 Garlic Clove, minced.
• ¼ tsp Fine Salt

Instructions

1. Preheat oven 180C. Scrub the artichokes clean and chop into bite sized pieces. Mix in a bowl with the rapeseed oil and roast for 45 minutes or until tender and golden.
2. Meanwhile, mix all the dressing ingredients in a jar and shake to combine. Taste, adjust the seasoning to your liking and set aside.
3. Heat a large pan over a medium heat and add 3 tbsp olive oil. Add the salmon, skin side down and fry for 3-5 minutes or until the skin is crisp and the flesh has turned opaque halfway up. Flip, cook one minute more then turn back over. Mix the marmalade with the soy and brush over the flesh. Flip over for 30 seconds then removes from the pan.
4. Once the artichokes are cooked, mix through the butter, and divide between 3 plates, Top with a piece of salmon and drizzle over 1-2 tbsp of the dressing before sprinkling with furikake. Serve with extra dressing on the side.

https://gourmetglow.co.uk/recipes/soy-marmalade-glazed-salmon

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