Roasted Orange, Cranberry and Spiced Salmon Traybake with Brussel Sprout Grains

Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

• 4 Loch Duart Salmon Fillets
• 2 red onions, cut into wedges
• 400g brussel sprouts, trimmed and halved
• 1 tbsp fennel seeds
• 1/2 tbsp sea salt flakes
• 1 tbsp olive oil
• ½ tbsp cumin
• ½ tbsp ground coriander
• ½ tsp cinnamon
• ½ tsp allspice
• 2 packets of precooked quinoa or other grains
• 1 tbsp finely grated ginger
• 2 garlic cloves, crushed
• 60g dried cranberries
• 2 oranges, zest and juice of 1 and finely sliced half-moons of the other
• 1 tbsp runny honey
• ¼ tsp chilli flakes (or more to taste)
• Large handful coriander, roughly chopped
• 60g pistachios, toasted and roughly chopped
• 80g pomegranates

Method:

1. Preheat the oven to 180°C fan/200°C. Add the red onions, sprouts, fennel seeds, sea salt flakes, and olive oil to a large baking tray. Mix everything together so the vegetables are well coated then roast for 15 minutes.
2. Meanwhile, mix the cumin, ground coriander, cinnamon and allspice in a small bowl. Pat the Loch Duart salmon fillets dry with kitchen paper then sprinkle over the spice mix until the salmon is coated on all sides then season generously and arrange the half-moon orange pieces on top of each fillet.
3. When the vegetables have had 15 minutes, add the precooked quinoa pouches, ginger, garlic and cranberries. Place the salmon fillets on top and roast at the top of the oven for 10-12 minutes.
4. While the traybake is in the oven add the zest and juice of an orange to a small bowl with the honey and chilli flakes. Mix well.
5. When the traybake has had 10-12 minutes, pour the orange honey glaze evenly over the fillets then return the traybake to the oven for 2 more minutes.
6. Sprinkle over the chopped coriander, pistachios and pomegranates then serve in the middle of the table for everyone to enjoy.