Baked Salmon with Witlof Salad and Orange Yoghurt Dressing

Steps

1. oven to 220°C. Bring a small pot (with a lid) of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes, covered, in pot of boiling water for 8–10 minutes, until just tender. Drain and set aside. In a small bowl, mix together all orange yoghurt dressing ingredients. Season to taste with salt and pepper.
3. While potatoes cook, pat salmon dry and remove any pin bones. Place on prepared tray, skin-side-down, and season with salt. Evenly drizzle honey over salmon and sprinkle with sesame seeds. Press down lightly to adhere.
4. Bake salmon for 6–8 minutes for medium rare (depending on thickness), or until cooked to your liking. Check salmon regularly to avoid burning sesame seeds.
5. While salmon cooks, prepare witlof salad. Using a vegetable peeler, peel courgette into long, thin ribbons (discard core); trim 3cm off end of witlof and finely slice leaves (discard core); finely slice radishes; grate apple, or cut into matchsticks.
6. Add all to a medium bowl, along with hazelnuts and cooked and drained potatoes. Toss witlof salad with ¾ of orange yoghurt dressing and season to taste with salt and pepper.
7. Place witlof salad and baked salmon onto plate. Serve extra orange yoghurt dressing on the side.