Chilli and orange salmon with new potatoes, watercress and wasabi mayo

• oranges↗2

  both zest grated, 1 juiced, 1 sliced

• red chillies↗1-2

  finely chopped

• sesame oil↗2 tbsp tbsp
• garlic cloves↗2

  minced

• fennel bulbs1 large or 2 smaller

  finely chopped (500g)

• salmon fillet↗850g g

  with skin

• new potatoes↗750g g

  cut in half if large

• watercress↗200g g

  coarsely chopped

• extra virgin olive oil↗1 tbsp tbsp
• mayonnaise↗100g g
• wasabi3-4 tsp tsp

  paste

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. In a small bowl whisk together most of the orange zest and all the juice, chilli, sesame oil and garlic, then season. Line a baking tray with foil, scatter the fennel and place most of the orange segments. Add the salmon skin-side down, drizzle with the sauce and top with the remaining segments. Bake in the centre of the oven for 20 minutes or until the fish flakes apart and is cooked through.

2. 2

   Meanwhile, boil the potatoes for 15 minutes or until tender. Drain the water and return the potatoes to the pot. Add most of the watercress and olive oil, toss everything with a little seasoning and let sit for a few minutes for the watercress to wilt.

3. 3

   Whisk together the mayonnaise, wasabi and the remaining orange zest. Serve alongside the salmon and potatoes, sprinkling with the remaining watercress.