Home Recipes Salmon with orange chutney, rosemary and mashed sweet potato gratin Salmon with orange chutney, rosemary and mashed sweet potato gratin approx. 45 min. Medium Dinner Instructions Avoid the screen going to sleep Do this: Set the oven to 180c. Peel the sweet potatoes and cut them into large cubes. Finely chop the onion and garlic and simmer in a pan with a little olive oil for a couple of minutes. Add the potatoes to the pan and pour over water to cover, add a stock cube and cook until the vegetables are tender. Drain the water and mash together with 2 tablespoons butter, 1 tablespoon finely chopped rosemary and the juice of 1⁄2 orange. Season to taste with salt and pepper. Divide into four small baking tins (or one large one if you prefer) and sprinkle with grated parmesan and a little olive oil. Bake the gratin on the centre rack of the oven for 8-10 minutes and turn on the grill element for the last couple of minutes. Divide the salmon fillet in half and spread with the orange marmalade, salt and pepper. Cut 1⁄2 orange into wedges and fry together with the salmon. Bake the fish at approx. 180°C for about 10 minutes, depending on the thickness of the fish. The salmon should have a light pink centre. The time depends on the thickness of the fish and how pink you want the centre to be. Feel free to take a random sample along the way. Roughly chop the hazelnuts and toast them in a dry frying pan. Steam the asparagus beans in a saucepan with water, salt and a little olive oil for about 2 minutes. Serve the salmon with potato gratin, baked orange wedges, asparagus beans and roasted hazelnut kernels. Finally, drizzle with a little olive oil and garnish with a little rosemary. Products in this recipe Full Frøya Mid Loin approx. 650g