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Ōra King Salmon with Tomato and Peach Salad

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Featured in Gourmet Traveller, this dish beautifully blends the sweetness of Valencia oranges, the tang of pomegranate molasses, and the tartness of plum powder with a simple roasted side of salmon. It’s a stunning centerpiece for a holiday brunch or a leisurely lunch on the patio.

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

For the 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

Instructions

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; 113°F 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.

Note:

Raspberry vinegar and plum powder are available at select grocers, health food stores, and online. If you can’t find either ingredient, we suggest substituting the recipe’s vinaigrette with bottled raspberry salad dressing or balsamic glaze.