AuthorJaredCategory

Ingredients

 400 g potatoes, unpeeled & chopped into 2 cm chunks
 1 red onion, cut into wedges
 2 tsp olive oil
 2 tsp dukkah
 2 tbsp balsamic vinegar
 2 tsp brown sugar
 2 salmon steak fillets
 20 g rocket leaves

Method

1

Preheat the oven to 220°C.

2

Place the potato and red onion on a prepared oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook the veggies for 20 minutes. Remove from the oven and pour over the dukkah. Toss to coat and then return the potato to the oven for a further 10-15 minutes, or until golden and cooked through.

3

Meanwhile, combine the balsamic vinegar and brown sugar in a small bowl. Season with salt and pepper. Place the salmon on a second prepared oven tray. Brush the salmon with the balsamic mixture until completely coated on all sides. Place the salmon in the oven for the final 15 minutes of the potato and red onion cooking time, or until cooked through.

4

Place the rocket leaves in a large bowl. Drizzle with the remaining olive oil and season with salt and pepper.

Ingredients

 400 g potatoes, unpeeled & chopped into 2 cm chunks
 1 red onion, cut into wedges
 2 tsp olive oil
 2 tsp dukkah
 2 tbsp balsamic vinegar
 2 tsp brown sugar
 2 salmon steak fillets
 20 g rocket leaves

Directions

1

Preheat the oven to 220°C.

2

Place the potato and red onion on a prepared oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook the veggies for 20 minutes. Remove from the oven and pour over the dukkah. Toss to coat and then return the potato to the oven for a further 10-15 minutes, or until golden and cooked through.

3

Meanwhile, combine the balsamic vinegar and brown sugar in a small bowl. Season with salt and pepper. Place the salmon on a second prepared oven tray. Brush the salmon with the balsamic mixture until completely coated on all sides. Place the salmon in the oven for the final 15 minutes of the potato and red onion cooking time, or until cooked through.

4

Place the rocket leaves in a large bowl. Drizzle with the remaining olive oil and season with salt and pepper.

Balsamic Glazed Salmon with Crumbed Dukkah Potatoes