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Home Recipe Dinner

POACHED SALMON WITH FENNEL, ORANGE & CHILLI & CITRUS SALSA

by Golden Door
May 4, 2024
in Dinner, Lunch, Recipe
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POACHED SALMON WITH FENNEL, ORANGE & CHILLI & CITRUS SALSA

Poached Salmon With Fennel, and Orange & Chili & Citrus Salsa
Poached Salmon With Fennel, and Orange & Chili & Citrus Salsa

Serves 6

 

6 x 140g pieces skinless salmon

12 pitted green olives, sliced

1 orange, skin and pith sliced off, flesh diced

1 fennel bulb, sliced finely, fronds included

Finely grated zest and juice of 1 lemon

a handful of mixed basil and parsley leaves, finely chopped (reserve a few for garnish)

¼ cup toasted slivered almonds (see basic recipes)

1 green chilli, deseeded and finely sliced

Finely grated zest and juice of 1 lime

1 tsp white wine vinegar

1 tsp coconut nectar or crystals (glossary)

Pinch of sea salt

To serve

Seasonal vegetables

Crisp green salad

Method:

  1. Preheat oven to 180oC and line a baking tray with baking paper.
  2. Place the pieces of salmon on the lined tray, sprinkle with lemon zest and juice and a pinch of sea salt. Cover with baking paper and ‘poach’ in the oven for approximately 15 minutes until fish is just cooked through, do not overcook or the fish will be dry.
  3. Place the olives, orange, fennel, herbs, almonds, chilli and lime zest into a bowl and combine to create a salsa. In a jug, combine the lime juice, vinegar and coconut nectar. Pour lime and vinegar mixture into the salsa and season with salt.
  4. Once the salmon is cooked, place salsa on top of fish and serve with seasonal vegetables and salad

Poached Salmon With Fennel

Serves: 6 People
Cooking time: 15 minutes
Level: Easy
Print Recipe

Ingredients

  • spinach, kale, or cucumber
  • 1 ounce jar roasted red peppers, draine
  • fresh basil or parsley
  • olive oil, lemon juice, salt, pepper
  • ½ teaspoon salt (more to taste)
  • ½ cup almonds

Instructions

  1. Preheat oven to 180oC and line a baking tray with baking paper.
  2. Place the pieces of salmon on the lined tray, sprinkle with lemon zest and juice and a pinch of sea salt. Cover with baking paper and ‘poach’ in the oven for approximately 15 minutes until fish is just cooked through, do not overcook or the fish will be dry.
  3. Place the olives, orange, fennel, herbs, almonds, chilli and lime zest into a bowl and combine to create a salsa. In a jug, combine the lime juice, vinegar and coconut nectar. Pour lime and vinegar mixture into the salsa and season with salt.
  4. Once the salmon is cooked, place salsa on top of fish and serve with seasonal vegetables and salad
Tags: CafeCoffeeRed PepperRice
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