Skip to content
As the days grow shorter and autumn settles in, comfort food takes on a new meaning — nourishing, colourful, and just a little indulgent.
This vibrant recipe by Paul Watters, Executive Chef and Ravish Mag columnist, brings together the richness of crisp-skinned salmon, the earthy warmth of roasted baby potatoes, and the jewel tones of seasonal produce. With pops of orange, cranberry, and a golden turmeric–mango sauce, it’s a dish that looks as good as it tastes — perfect for an autumn table that celebrates both flavour and flair.
Ingredients (Serves 2)
- 2 salmon fillets
- 8 baby potatoes, halved
- 1 radicchio lettuce, shredded
- 2 handfuls fresh rocket
- 2 oranges, peeled and segmented
- 8 cherry tomatoes, halved
- 2 red onions, peeled, sliced, and pickled
- 4 tbsp dried cranberries
- Juice of 1 lemon
- 2 sprigs fresh thyme, leaves picked
- 4 tbsp mayonnaise
- 1 tsp turmeric
- 1 cup mango juice
- Olive oil, salt, and black pepper
Method
- Roast the potatoes
Preheat the oven to 180°C. Place an ovenproof dish inside with a drizzle of olive oil to heat. Boil the baby potatoes for 10 minutes, drain, then transfer them to the hot roasting dish. Season well with salt and pepper, toss to coat, and roast for a further 10 minutes. Add the thyme leaves and lemon juice, mix well, and return to the oven for another 5 minutes until golden and fragrant. - Cook the salmon
While the potatoes are roasting, heat a pan over high heat. Rub the salmon fillets with a little olive oil, season with salt and pepper, and place in the hot pan skin-side down. Cook for a few minutes until the skin is crisp, then flip, turn off the heat, and let the residual heat finish cooking the fish. - Prepare the salad
In a large bowl, combine the radicchio, rocket, cherry tomatoes, cranberries, and most of the orange segments. Drizzle lightly with olive oil, season with salt and pepper, and toss gently. Reserve the pickled red onion and a few orange segments for garnish. - Make the sauce
In a small bowl, whisk together the mango juice, turmeric, and mayonnaise until smooth and golden. - Assemble the dish
On a large serving plate, arrange the roasted potatoes in the centre. Pile the salad on top, then scatter the reserved pickled onions and orange segments around the plate. Place the salmon fillets on top and finish with a drizzle of the turmeric-mango sauce. Serve immediately and enjoy.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
Autumn Recipes: Bang Bang Chicken Curry Bon Bons to Spice Up Your Season
Autumn Recipes: Beef & Guinness Pie with Champ and Buttered Cabbage
