Salmon with Hassleback Potatoes & Persimmon Slaw

SERVES 8

READY IN 85 MINUTES

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This Salmon with Hasselback Potatoes & Persimmon Slaw is the perfect simple dish for your Christmas spread. I love that you bake the salmon and potatoes together, it saves so much time and washing up and looks so beautiful when you serve them together. Persimmon are one of my favourite fruits and they add such a delicious festive sweetness to this dish, I hope you enjoy making this one.

The Recipe

Ingredients

1 Salmon Side

500g Baby Potatoes

5 sprigs Rosemary

1 head of Garlic

Seasoning to taste

2 tbsp olive oil

Slaw

1 persimmon

1 apple

½ Red Cabbage

Honey

Olive Oil

Balsamic

Directions

preheat the oven to 180C

make slices ⅘ of the way down the potatoes place in a tray with 2 tbsp olive oil, the garlic cloves, a pinch of salt and the rosemary and roast in the oven for 20 minutes

finely shred the cabbage, persimmon and apple

in a bowl combine the balsamic, oil and honey and combine with the shredded persimmon, apple and cabbage in a big bowl – set aside

Place the salmon in the tray with the potatoes and place back in the oven for half an hour (45 minutes if frozen)

serve the salmon with the potatoes and slaw