Honey-soy glazed salmon with sweet potato and cauliflower

Method

1. 01

   Dry-brine the salmon

   Pat the salmon dry, sprinkle evenly with 3/4 tsp salt and leave for 20 minutes while you prepare everything else. This short dry brine seasons the flesh and firms the surface.

2. 02

   Quick-pickle the onion

   Mix the sliced red onion with 2 tbsp citrus juice, 1 tsp honey or sugar and a pinch of salt. Squeeze it lightly with your fingers, then leave it to soften, turning it once or twice.

3. 03

   Start the sweet potato

   Heat the oven to 230C/210C fan with a large baking tray inside. Toss the sweet potato with half the oil and about half the spices. Spread it over the hot tray and roast for 12 minutes.

4. 04

   Add the cauliflower

   Toss the cauliflower with the remaining oil and spices. Turn the sweet potato, set the flat sides of the cauliflower against the tray and roast for another 15–18 minutes, until the potato is tender and the cauliflower is deeply browned at the edges.

5. 05

   Reduce the glaze

   Put the soy, honey, citrus juice, mustard, ginger, garlic and optional sesame oil in a small pan. Simmer for 1–2 minutes, just until slightly syrupy. Remove from the heat and stir in the butter.

6. 06

   Roast and glaze the salmon

   Blot any moisture from the salmon, rub with oil and add pepper. Roast in a small dish for 6 minutes without glaze. Brush generously, then cook for 4–7 minutes more. Add one final thin coat when the fish is just separating into large, moist flakes.

7. 07

   Mix the lemon yoghurt

   Stir the yoghurt with lemon zest, lemon juice, olive oil, garlic, salt and pepper. Taste it: the sauce should be distinctly sharp enough to balance both the honey and the sweet potato.

8. 08

   Season and serve

   Squeeze a little lemon or lime over the hot vegetables and correct the seasoning. Spoon yoghurt onto the plates, add the vegetables and salmon, then finish with drained onion, spring onion, toasted seeds or almonds and herbs.