Place the salmon fillets amongst the vegetables and sprinkle with lemon juice. Bake for a further 15 minutes until the fish is just cooked.
For the crispy baked potatoes - place dried potatoes into a bowl and drizzle with 2Tbsp oil, season and combine. Place onto the hot tray and bake until golden and soft in the middle, approximately 40 minutes.
To serve, divide vegetables and potatoes between four plates, top vegetables with salmon and finish with parsley.
Any cut of red meat will work well in this recipe, our choice being venison. Thar, Chamois or goat is equally tasty.
1/2 Cup plain flour
1 tsp pepper
1kg Venison / Chamois or Goat
2 tbsp oil
1/2 cup beef stock
1 onion finely diced
MIx flour, salt and pepper in a plastic bag. Add steaks one at a time and shake until well dusted.
Preheat oven to 180C. In a pan, heat butter and oil over a moderate heat. Brown steaks on both sides and remove to a baking dish. Add stock to pan and simmer, stirring to dislodge any sediment. Pour over steaks.
Top each steak with some onion, 1 tbsp of brown sugar and a dollop of tomato sauce. Cover dish with foil and bake for 30 minutes. Remove foil and grill until steaks are brown on top. Serves 4 -6 people.