As we move to a bigger kitchen in the next few days, our bakery will be delayed in serving fresh cookies and other chocolatey products. We will be able to deliver only starting March 13.

Recipe: Grilled Salmon with Roasted Vegetables in Cacao Nib Vinaigrette

 1.9 min read

INSPIRATION:  ORIGINAL RECIPE

RECIPE TYPE: SAVOURY
SERVES: 1
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 5MINS
COOK TIME: 55MINS
TOTAL COOK TIME: 60MINS

GRILLED SALMON WITH ROASTED VEGETABLES IN COCOA NIB VINAIGRETTE

INGREDIENTS/INSTRUCTIONS:

For Roasted Vegetables:

  • broccoli
  • zucchini
  • potato
  • carrots
  • bell peppers
  • onions

Instructions:

  • Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of olive oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper.
  • Roast the vegetables for 45-55 mins until tender and golden brown. Slivered almonds and pistachios (roughly chopped)
  • For Cacao Nib Vinaigrette:

    • 2 Tbsp. cacao nibs
    • 4 Tbsp olive oil
    • 3 Tbsp. balsamic vinegar
    • 2 Tbsp. marmalade (any marmalade you have in your fridge, this will serve as your emulsifier)
    • 1/2 tsp. rock salt
    • 1/2 tsp. red pepper flakes.

    Instructions:

    Make the cocoa nib vinaigrette. In a small pan over medium heat, add the 2 Tbsp. cacao nibs and 4 Tbsp olive oil and sizzle for 30 seconds. Add the 3 Tbsp. balsamic vinegar, 2 Tbsp. marmalade (any marmalade you have in your fridge, this will serve as your emulsifier), 1/2 tsp. rock salt and 1/2 tsp. red pepper flakes. Whisk until all ingredients are fully emulsified.

    For the Grilled Salmon:

    Salmon Fillet

    Instructions:

    • Rub rock salt and black pepper onto your 2 salmon fillet. Sear the salmon on a medium to high heat pan, skin facing the pan, for 5 minutes or until the skin does not stick to the pan.  Quickly sear the pink flesh of the salmon for 45 seconds.
    • Serve the salmon on a bed of roasted vegetables. Drizzle with the vinaigrette mix.

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