Ingredients

• 100g/3½oz salmon fillet
• skin removed
• 1 tsp orange marmalade
• dash olive oil
• salt and freshly ground black pepper
• 1 tbsp sesame seeds
• toasted in a hot pan
• 85g/3oz new potatoes
• cooked
• kept warm
• 3 tbsp Greek-style yoghurt
• 1 tsp soy sauce
• small handful fresh dill
• chopped
• salt and freshly ground black pepper
• ½ red chilli
• finely chopped
• 2 tsp fresh root ginger
• grated
• 3 tbsp olive oil
• ½ orange
• juice only
• 2 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• toasted in a hot pan

Directions

• For the roasted salmon
• place the salmon fillet into a hot pan and sear on all sides until golden-brown on the outside but still pink in the middle.
• Brush the salmon with marmalade and olive oil
• then roll in the toasted sesame seeds to coat well. Leave to cool and then
• with a very sharp knife
• slice the salmon thinly.
• For the crushed new potatoes
• place the cooked potatoes into a bowl
• add the rest of the crushed new potatoes ingredients and crush roughly with the back of a fork.
• For the dressing
• place the dressing ingredients into a small bowl and whisk to combine.
• To serve
• place the crushed new potatoes onto a serving plate. Arrange the salmon slices alongside and drizzle with the dressing.