Oven-roasted Regal Salmon Fresh Cuts breakfast

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

6 small vine tomatoes, stalks still attached
3 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
2 cups cold mashed potato
1 tablespoon whole grain mustard
4 leaves silver beet, white ribs removed and finely shredded
1 lemon, zest and juice of
250g packet Regal Salmon Fresh Cuts Loins
Fig and pear compote:
200g dried figs
3 tablespoons balsamic vinegar
1 pear, peeled and diced
1/2 teaspoon cinnamon
2 tablespoons brown sugar

Method

1. Preheat the oven to 150°C/300°F. On an oven-proof roasting tray, line with baking paper or aluminium foil. Place tomatoes in the pan leaving room for the salmon pieces later. Drizzle over olive oil, balsamic vinegar and sea salt. Cook in oven for 30 minutes, until tomatoes are softened and starting to split.

2. Meanwhile, in a bowl mix together the cold mashed potato and mustard. Heat a frying pan with a little oil and butter. Add the silver beet and cook until wilted, about 2 minutes. Add the potato and mustard and stir well to combine. Season well to taste. Turn the heat down and leave to cook through thoroughly. The potato will begin to brown underneath so stir occasionally.

3. Place the salmon loins into the roasting dish with the tomatoes. Sprinkle the salmon with lemon zest and juice, and salt. Baste the fish and tomatoes with juices from the pan. Cook for 8 minutes, until the fish is opaque and firm.

4. To assemble, serve on warm plates. Place a spoonful of the potato mixture first, topping with the salmon loins. Accompany with the roasted tomatoes, toasted bread and fig and pear compote.

5. To make the compote, place the diced figs, pear, cinnamon and brown sugar in a small saucepan. Bring to a boil on the heat. Turn the heat down and leave to simmer for 10 minutes, until the dried fruit has softened. Leave to cool before serving.

Notes