CHRIS HOLDER of Lucky Days in York gives salmon a makeover with a salad full of superfoods.

For the salmon

4 fillets of salmon
125g each
40g of panko breadcrumbs
1 orange
1 lemon
Juice of the beetroot below
A good splash of balsamic vinegar
A good splash of soy sauce
Pack of dill
Pack of chives
Pack of coriander
20g melted butter
Salt and ground pepper

For the salad

2 heritage tomatoes
2 plum tomatoes
4 vine tomatoes
1 beef tomato
A pack of cooked beetroot (3/4 balls)
Half a red onion
One large orange
A large bunch of basil
Splash of virgin olive oil
Salt and ground pepper
New potatoes
Bunch of parsley
Drizzle of virgin olive oil

Serves four

Method

• Drain the juice of the beetroot into a shallow container and add a good splash of balsamic vinegar and soy sauce, season well. Place the salmon fillets skin side up in the juice so that roughly 2mm of the salmon is submerged. Leave for at least two hours or ideally overnight in a refrigerator

• In a clean container add the finely chopped dill, coriander and chives to the panko breadcrumbs.

•Zest a whole orange and lemon into the mix and then add the melted butter, mix all together and season well.

• Once the salmon has marinaded, place the salmon fillets skin side down on silicon paper, tightly together side by side. Sprinkle the breadcrumb mix evenly on top and pat down firmly.

• Carefully separate the fillets giving at least 40cm space between them to allow the heat of the oven to cook them evenly.

• Bake in the oven at 190c for 11 minutes. The breadcrumbs should just be starting to brown For the salad

• Chop all the tomatoes into wedges, its worth investing in good tomatoes as standard salad tomatoes taste of nothing.

• Slice the beetroot balls in half and then into wedges similar to the tomatoes. Add half an onion sliced as thinly as you can.

• Carefully segment the orange by topping and tailing to create a flat bottom and top and then with the sharpest knife you can find cut off the skin from top to bottom trying to avoid chopping away at the flesh, then carefully slice the knife between the skin of each segment and ease out the pieces.

• Chop the basil lightly and mix with all the salad ingredients, add a splash of virgin olive oil and season well.

• Cut the new potatoes in half and boil for 15 minutes, drain well and while warm add the chopped parsley and a splash of olive oil, mix well and season to taste.

Enjoy

Chris Holder is the owner of Lucky Days Eatery, Church Street, York