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Citrus baked salmon

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, D
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 heads baby fennel, trimmed, fronds reserved, thinly sliced

  2. olive oil

  3. 600g side skinless salmon, bones removed

  4. cup white wine

  5. finely grated zest and juice 1 orange

  6. finely grated zest and juice 1 lemon

  7. 1 tablespoon honey

  8. 2 garlic cloves, thinly sliced

  9. 1 teaspoon yellow mustard seeds, toasted

  10. 1 teaspoon fennel seeds, toasted

  11. 90g butter, cubed

  12. couscous (see tip), orange segments,

  13. mint leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to very slow, 120°C . Line an edged oven tray with baking paper.

  2. Arrange fennel in a single layer on tray. Drizzle with oil and season to taste. Place salmon on fennel.

  3. In a small bowl, combine wine, zest, juice, honey and garlic. Spread mixture over salmon. Sprinkle with combined seeds. Cover salmon loosely with foil. Bake for 35-40 minutes, until just cooked through.

  4. Transfer salmon to a plate. Cover to keep warm. Strain cooking juices into a saucepan. Simmer on medium for 3-5 minutes, until reduced. Whisk in butter, one piece at a time, until smooth.

  5. Toss orange segments through couscous. Top with flaked salmon, fennel, fronds, mint leaves and drizzle with sauce.

  6. TOP TIP Prepare couscous by combining with an equal amount of hot water or stock. Set aside for 5 minutes, then fluff with a fork. n To ensure fish doesn't stick to foil covering, cover with a piece of baking paper first.

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