POACHED SALMON WITH FENNEL, ORANGE & CHILLI & CITRUS SALSA

POACHED SALMON WITH FENNEL, ORANGE & CHILLI & 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 180^oC 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