Karen’s cooking up an easy spring dinner that’s as healthy as it is flavourful. Cooked with orange and lemon zest and served with rice, Karen’s baked salmon is perfect for entertaining.
After more seafood recipes for Christmas?
Looking for more Christmas fish recipes?
Ingredients
Method
Preheat oven 160°C fan-forced (180°C conventional).
On a baking paper-lined oven tray, place salmon, skin-side down. Drizzle over oil and season. Roast for 15 minutes, then remove from oven and rest for 5 minutes; it will be a little rare on top but will continue to cook. Let your salmon bake to succulent, flaky perfection while you whip up a zesty dressing. Dinner doesn’t get much faster, easier or tastier than that!
Set aside 2 shallots. Toss fennel and remaining shallots in extra oil.
Cook fennel and shallots in a dry frying pan over high heat for 1 minute, until charred, then toss in vinegar while still warm.
To make dressing, put zests, juices, soy and chilli in a bowl. Finely slice reserved shallots and add.
To serve, place salmon on a platter, lay fennel and cooked shallots around and pour over dressing.
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