Yesterday, I made this tasty & festive meal! I invented this meal from scratch! It was a huge success with me & my husband! We celebrated 16 years of being together.
This meal is a bit of work though every step is so easy to make. The fish melts in the mouth & every flavour is so well joined in this festive dinner! This dinner is tasty enjoyed with a white Australian, Lindemans wine, Bin series 95, 2011 Sauvignon wine. A perfect match!
Recipe: For 2 persons, with a bit of seconds
** For the honey, chives & orange juice marinated salmon:
2 x 200 gr of salmon pieces, cleaned & pad dry on kitchen paper
juice of 2 oranges
1/8 cup of soy sauce
1 fat clove of garlic, peeled & finely chopped up
1/8 cup of fresh chives, cleaned & cut up in fine pieces
finely cracks of black pepper
2 teaspoons of sea salt
1/2 cup of a good honey / I used organic Belgian honey
** For the grilled red & normal witlof:
3 red witlof, ( Belgian endive)cleaned, bottom cut of & sliced lengthways into 2
2 normal witlof, ( Belgian endive ) cleaned, bottom cut of & sliced lengthways into 2
For the marinade added after grilling:
6 tablespoons of a fruity extra virgin olive oil
4 tablespoons of sherry balsam vinegar
cracks of black pepper
sea salt flakes/ I use Maldon sea salt
1 teaspoon of the same honey as above
** For the oven baked potato wedges:
600 gr of cooked & cooled potato wedges / I bought mine in the supermarket ( Delhaize )
sea salt flakes
cracks of black pepper
4 tablespoons of a fruity extra virgin olive oil
1. Preheat your oven to 225 °C (437 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.
2. First make the marinade for the fish. Take all of your ingredients for the marinade & add them to a large bowl where the 2 fish pieces fit in, besides each other. Whisk well with a whisk to combine everything together. Taste! Your marinade has to taste fab!. If not, add some more cracked black pepper or salt. Place your 2 salmon pieces in it. Pour the marinade also over the top of the fish. Place some cling film over the top & place into the fridge to marinate for 30 minutes.
3. In the meantime, prepare your oven baked potatoes. Take a large oven dish & if it isn’t non-stick, smear it in with olive oil. Arrange your potato wedges, in 1 layer in it. Add the fruity olive oil & add cracks of black pepper & sea salt flakes to taste. Mix everything together with clean hands. Place into the preheated oven on the medium shelf & bake for about 40 to 50 minutes. Look sometimes, to see if the tops don’t burn, to prevent this, turn the potato wedges over after half of the cooking time has past.
4. After 30 minutes of marinating the fish, take it out of the fridge & out of the marinade. Keep the marinade!!!!
Take an oven just large enough to fit the 2 salmon pieces. Smear it in with that fruity evoo. Place your 2 marinated salmons besides each other. Bake in the preheated oven on 225°C ( 437 F ) for about 10 to 18 minutes or until just cooked through & succulent. After 10 minutes, with help of a spoon, I poured a bit of the salmon marinade over the 2 fish pieces, to add extra flavour. When ready, turn the oven off but keep warm. In the meantime, finally, heat a large non-stick griddle pan on high heat. When hot & smokey, place the cut up witlof, with the cut side down on the grill. Grill just when you see the black lines on one side & that side is cooked through. Turn on the other side & grill until cooked through on both sides. This will only take about 10 to 12 minutes. When hot & ready, place them on a chopping board. Cut them up, lengthways in different pieces, place them on a serving plate. Take your witlof marinade for after the grilling. Whisk again. Pour a lot or all of it, if you like over the grilled witlof. Place on the table to serve & plate everything up. I boiled the salmon marinade & used it to serve as an extra, to eat with the salmon dish. It is much better to cook the marinade a bit more in, because I didn’t do that & then you are left with a more liquid sauce 🙂 Enjoy with a loved one & don’t forget the excellent wine! 😉
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