maple roast salmon recipe

The soft buttery flesh of fresh salmon goes perfectly with a sticky sweet glaze and could not be easier to prepare. Our recipe roasts the salmon in the oven, but you could cook it over the barbecue instead. A word of warning though, don't place the fish directly over the coals, instead place it to one side using the indirect method so that the syrup does not burn.

Served with a classic potato salad and a sharp salad of spinach, apple and raisin, this is the perfect meal for a lazy summer lunch.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4

4 salmon fillets
2 tbsp maple syrup
1 tbsp  smoked paprika
For the potato salad
1 kg baby new potatoes
3 tbsp mayonnaise
1/2 red onion, finely shopped
1 tsp wholegrain mustard
1 tbsp chopped fresh chives
For the spinach, apple and raisin salad
200 g  baby spinach leaf
2 apples, chopped
4 tbsp raisins
1/2 clove crushed garlic
1/2   lemon, juice only
1 tbsp olive oil
flaked sea salt

1. Pre heat the oven to 200C

2. Place the potatoes in a pan of cold salted water and bring to the boil. Cook for about 20 minutes or until tender. Drain and refresh with cold water to cool.

3. Place the salmon on a roasting tray, shake over the paprika and drizzle over the maple syrup. Bake in the hot oven for about 20 minutes or until the flesh is just cooked through. Cooked salmon has flakes that come apart easily when pressed and opaque pink flesh.

4. Mix the rest of the ingredients for the potato salad and stir the potatoes through.

5. Once the salmon is ready to serve, toss the salad ingredients together and serve immediately. You could omit the garlic, but it serves as the perfect foil to the sweeter flavours on the plate.