Name: Citrus baked salmon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 3 heads baby fennel, trimmed, fronds reserved, thinly sliced; olive oil; 600 gram side skinless salmon, bones removed; 1/4 cup white wine; 1 orange, finely grated zest, juiced; 1 lemon, finely grated zest, juiced; 1 tablespoon honey; 2 clove garlic, thinly sliced; 1 teaspoon yellow mustard seeds, toasted; 1 teaspoon fennel seeds, toasted; 90 gram butter, cubed; couscous, to serve; orange segments, to serve; mint leaves, to serve

Ingredients

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

olive oil

600 gram side skinless salmon, bones removed

1/4 cup white wine

1 orange, finely grated zest, juiced

1 lemon, finely grated zest, juiced

1 tablespoon honey

2 clove garlic, thinly sliced

1 teaspoon yellow mustard seeds, toasted

1 teaspoon fennel seeds, toasted

90 gram butter, cubed

couscous, to serve

orange segments, to serve

mint leaves, to serve

Method

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.

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

Woman's Weekly Food

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Ingredients

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