Maple-Glazed Salmon with Roasted Cauliflower Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Line an oven dish with baking paper. Bring a medium pot of salted water to the boil.
2. Toss cauliflower with a drizzle of olive oil on prepared tray and season with salt. Roast for about 20 minutes, until tender. Turn once during cooking.
3. While cauliflower is roasting, cut potatoes into halves or quarters until they are roughly the same size, about 2cm. Cook in pot of boiling water for 10-12 minutes, until tender. Drain well and return to pot. Add butter and dill (if using) and toss to combine. Season and cover to keep warm.
4. Pat salmon dry, remove any remaining scales or pin bones and cut into 4-5 pieces. Place in prepared dish, skin-side-down. Mince garlic. Mix maple syrup, soy sauce and garlic in a small bowl. Using clean hands, pour glaze over salmon and gently toss to coat.
5. Bake salmon (on rack above cauliflower) for 6-8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Check salmon regularly to avoid burning the glaze. In a large bowl, whisk mayonnaise, lemon juice and mustard together until smooth. Set aside.
6. While salmon cooks, peel orange and dice flesh 1.5cm. Thinly slice celery. Add both to bowl with dressing, along with roasted cauliflower and cranberry almond mix. Toss to combine and season to taste with salt and pepper.
7. divide maple-glazed salmon between plates and pour over any remaining glaze from the baking dish. Serve roasted cauliflower salad and baby potatoes on the side. Garnish with remaining dill (if using).