Sweet Chilli-Glazed Salmon with Lemon and Feta Crush

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 12-14 minutes, until soft. Drain, return to pot and set aside, covered, to keep warm. While potatoes cook, pat salmon dry with paper towels and remove any remaining scales or pin bones.
3. Place salmon, skin-side-down, on prepared tray and season with salt. In a small bowl, combine sweet chilli sauce and second measure of lemon zest. Spread evenly over flesh-side of salmon and set aside.
4. Cut broccoli into small florets; slice courgette 0.5cm; dice tomato 1cm. Set all aside separately. Bake salmon for 5-7 minutes for medium-rare (depending on thickness), or until cooked to your liking.
5. While salmon cooks, heat a drizzle of oil in a medium fry-pan of on medium-high heat. Cook broccoli for about 2 minutes then add water, courgette and tomato. Cook for a further 2 minutes, until broccoli is bright green and tender and tomato has broken down. Season to taste with salt and pepper.
6. Crush potatoes lightly with a fork (leave rustic looking, do not mash until smooth). Add all remaining lemon and feta crush ingredients and fold gently to combine. Season to taste with salt and pepper.
7. TO SERVE, pile lemon and feta crush onto plates, top with broccoli toss and a piece of sweet chilli-glazed salmon.