Sumac Salmon with Roasted Butternut and Warm Goldenberry Salsa

Sumac Salmon with Roasted Butternut and Warm Goldenberry Salsa

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 3, 2016.
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Sumac salmon is matched with some roasted sweet butternut and goldenberry salsa. The “goldenberries” are actually dried cape gooseberries they give a tart flavour contrast, complementing the fish and sweetness of the butternut.

Ingredients

ROASTED BUTTERNUT AND SPINACH

  • 200g butternut, peeled and diced 1.5cm
  • 1 handful baby spinach leaves

SUMAC SALMON

  • 150g salmon fillet
  • 1/4 teaspoon sumac

WARM GOLDENBERRY SALSA

  • 1/4 red onion
  • 1 tomato
  • 2 tablespoons goldenberry mix
  • 1 teaspoon tomato paste
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon sugar

TO SERVE

  • 1 tablespoon roughly chopped parsley

Steps

  1. oven to 230°C. Line an oven tray with baking paper.
  2. Toss butternut with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for 10 minutes to start with.
  3. Pat salmon dry with paper towels and remove any pin bones. Season with salt and pepper and sprinkle with sumac.
  4. After butternut has cooked for 10 minutes, place salmon on same tray and bake both for 6–7 minutes, until salmon is just cooked and butternut is tender.
  5. Finely dice onion and tomato. Heat a drizzle of oil in a pot on medium-high heat. Cook onion for 2 minutes then add tomato, goldenberry mix, tomato paste, vinegar and sugar. Stir and cook a further 1–2 minutes, until salsa thickens slightly. Season to taste.
  6. Remove cooked butternut from oven and toss through baby spinach until just wilted.
  7. Place roasted butternut and spinach onto plate and top with salmon. Spoon over half the warm goldenberry salsa and garnish with parsley

Nutritional Information

Energy 1814 kj
434 kcal
Protein 35.5g
Carbohydrate 28.1g
Fat 24.8g