Name: Ōra king salmon with tomato and peach salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1½ tbsp pomegranate molasses; 1 tbsp orange juice; 1 kg side of Ōra king salmon, skin on, pin-boned; 6 mixed heirloom tomatoes, sliced or cut into wedges; 400 gm mixed heirloom cherry tomatoes, halved; 2 firm, ripe yellow peaches, cut into wedges; 2 firm, ripe white peaches, thinly sliced on a mandolin; 2 golden shallots, thinly sliced; Baby basil, to serve; Davidson plum vinaigrette; 60 ml (¼ cup) extra-virgin olive oil; 1½ tbsp raspberry vinegar (see note); 2 tsp freeze-dried Davidson plum powder (see note); ¼ tsp Dijon mustard; Finely grated zest of ¼ orange, plus 2 tbsp orange juice

The flavours of sweet Valencia orange, tangy pomegranate molasses and sharp Davidson plum combine harmoniously in this simple roast side of salmon.

Ingredients

1½ tbsp pomegranate molasses

1 tbsp orange juice

1 kg side of Ōra king salmon, skin on, pin-boned

6 mixed heirloom tomatoes, sliced or cut into wedges

400 gm mixed heirloom cherry tomatoes, halved

2 firm, ripe yellow peaches, cut into wedges

2 firm, ripe white peaches, thinly sliced on a mandolin

2 golden shallots, thinly sliced

Baby basil, to serve

Davidson plum vinaigrette

60 ml (¼ cup) extra-virgin olive oil

1½ tbsp raspberry vinegar (see note)

2 tsp freeze-dried Davidson plum powder (see note)

¼ tsp Dijon mustard

Finely grated zest of ¼ orange, plus 2 tbsp orange juice

Method

Preheat oven to 200°C fan-forced. Whisk pomegranate molasses and orange juice in a small bowl and season. Place salmon, skin-side down, on a large oven tray lined with baking paper. Brush over pomegranate mixture and set aside to marinate at room temperature (15-20 minutes).

Roast salmon in oven until slightly charred and cooked to medium-rare (20-25 minutes; 45°C internal temperature). Set aside to rest (15-20 minutes).

Meanwhile, for Davidson plum vinaigrette, combine all ingredients in a large jug; using a hand-held blender, blend until smooth and emulsified. Set aside at room temperature until ready to serve.

Combine tomato, peach and shallot in a large bowl; add half the dressing, season and gently toss to combine.

Place salmon and tomato and peach salad on a large serving platter. Drizzle with remaining Davidson Plum vinaigrette and scatter with baby basil to serve.

This recipe also calls for marination (see method).

Raspberry vinegar and Davidson plum powder are available at delicatessens, select grocers and online.
Note

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Vivien Walsh

Ingredients

Method

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