With orange, dill and pistachio, this baked salmon is simply sensational
Simply pop it in the oven for 25-30 minutes and dinner will be on the table.
Our farm has always been a part of my life. My parents, actors Rachel Ward and Bryan Brown, bought it in 1985 when they were filming in the Nambucca Valley of New South Wales and fell in love with the area. It was the first farm they saw – a shabby weatherboard farmhouse on 250 acres. These days the farm is a working regenerative cattle farm run by a very small team, including my mum. But it hasn’t always been. It wasn’t until 2019 that Mum and Mick, another local farmer and our former farm manager, started the regenerative process.
Try some other recipes from this book:
This is an edited extract from The Good Farm Cookbook by Scott Gooding and Matilda Brown. Photography: Cath Muscat
Baked Salmon with Orange, Dill and Pistachio
Ingredients
- 1.5kg salmon fillet, pin-boned, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1/2 cup pistachio kernels, crushed
- 1/4 cup finely chopped dill
Dressing
- Juice of 4 large oranges
- 1 teaspoon wholegrain mustard
- 1 teaspoon honey
- 1/3 cup chopped dill
- 1/3 cup chopped parsley
- 100ml olive oil
- 1 teaspoon sumac
Method
Preheat the oven to 180C. Line a large baking tray with baking paper or foil. Place the salmon on the tray, skin side down. Drizzle the oil over the top and season with salt and pepper. Roast in the oven for 25 to 30 minutes (depending on thickness), or until the core temperature reaches 55C. Meanwhile, put the dressing ingredients in a blender and blitz until combined, then season to taste with salt and pepper. Combine the pistachio and dill in a small bowl. Once cooked, remove the fish from the oven and allow to rest for 5 minutes. To serve, pour the dressing over the fish, then scatter the pistachio and dill mixture on top.
Serves 12