Orange and Maple Glazed Salmon with Roasted Beets, Blueberry Salad

Ingredients

• 4 Salmon fillet, skin on
• 300g Baby beets, peeled and cut into quarters
• 1 Tbsp olive oil
• 2 Oranges, juiced
• 1 Zest of orange
• 2 Tbsp maple syrup
• 1 Clove garlic, crushed
• Salt and pepper
• 2 Tsp seeded mustard
• 250g Fresh blueberries
• 4 radishes, sliced
• 2 Spring onions, sliced
• 2 Avocados, seeded and sliced
• 150g Cottage cheese
• Baby beet leaves, washed and dried
• Micro greens

Method

1. 1
   Pre-heat oven 200°C
2. 2
   Place beets onto a sheet of baking paper, season with salt and pepper and a drizzle of olive oil. Wrap baking paper over and under, tuck sides in to form a bag. Bake for 50 minutes until tender, remove, and let cool.
3. 3
   Place juice, zest, maple syrup, garlic, salt and pepper into a bowl, whisk, and reserve 75 ml to brush over the salmon prior to cooking, reserve the rest for the dressing.
4. 4
   Brush sauce over the salmon, place on lined baking tray and bake for 10 minutes, remove, and keep warm.
5. 5
   Add seeded mustard to the reserved dressing, mix.
6. 6
   Divide beets between 4 shallow bowls, scatter with blueberries, radishes, onions, avocado, cottage cheese and greens.
7. 7
   Drizzle over dressing, top with salmon and garnish with micro greens.