Holly shows you one way to cook with a quince, a delicious fruit that tastes like both an apple and a pear.
For roasted vegetables and fruits
1 Medium, cored and cut in 1/2" chunks
1 , sliced roughly
2 Medium (you can use orange or lemon)
4 Tablespoon, divided
Fresh rosemary/Dried rosemary
1. Preheat the oven to 400°F.
2. Using a sharp knife cut the tangerine in half and then slice each half in ¼ inch slices.
3. Cut parsnip into half lengthwise and then roughly chop them.
4. In aluminium foil lined baking sheet, place fennel, tangerines, parsnip and quince, and spread in single layer.
5. Drizzle 2 tablespoons of olive and sprinkle sea salt. pepper and rosemary on top and stir to coat the vegetables.
6. Cover the vegetable and fruits with aluminium foil on the top and roast in oven for 20 minutes.
7. Remove the foil and roast for more 20 minutes.
8. In aluminium foil lined baking sheet, place the salmon fillet and sprinkle it with remaining olive oil, salt, pepper and honey on each side.
9. Bake in the oven for 10 minutes or until the fish flakes easily with fork.
10. Serve the salmon with the side of roasted vegetables and fruits.
Want an interesting topping for your baked salmon? Then watch this video and learn to make a tasty topping with quince, a yummy fruit that not a lot of people know how to handle. Be one of the lucky few!