Salmão Ōra king com salada de tomate e pêssego

Ingredientes

• 1 1/2 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 (1/4 cup) extra-virgin olive oil
• 1 1/2 tbsp raspberry vinegar (see note)
• 2 tsp freeze-dried Davidson plum powder (see note)
• 1/4 tsp Dijon mustard
• Finely grated zest of 1/4 orange, plus 2 tbsp orange juice

Modo de preparo

1. 1

   1: 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).

2. 2

   2: 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).

3. 3

   3: 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.

4. 4

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

5. 5

   5: 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.