Honey pulled salmon with oranges and fennel🧡. Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Lay the salmon over the citrus and fennel, and pour the sauce over.
If you're looking for a fresh, no fuss, one-dish main, try this oven-baked pulled salmon with honey, citrus, fennel, tarragon, and parsley. Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper. Salmon fillets are roasted with fennel bulb in an orange sauce. You can cook Honey pulled salmon with oranges and fennel🧡 using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Honey pulled salmon with oranges and fennel🧡
- You need 500 g of salmon fillets.
- Prepare 90 g of honey.
- Prepare 1 of blood orange.
- Prepare 1 of orange.
- You need 2 of lemons.
- You need 60 ml of olive oil.
- It's 10 g of Tarragon.
- It's 10 of parsley.
- It's of Salt.
- Prepare of Pepper.
This was so easy, and so tasty! Just perfect when I found myself with salmon and fennel. The fish had a slight orange flavor and the fennel was very good. Season salmon with kosher salt and place on top of fennel mixture.
Honey pulled salmon with oranges and fennel🧡 step by step
- Preheat oven to 150°C. To make the sauce, juice 1 lemon in a small bowl and mix with honey and olive oil. Season well with salt and plenty of black pepper..
- Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely..
- Line a large baking dish with enough parchment paper to fold over the top of the dish. Place sliced citrus and fennel on the baking dish. Pat the salmon dry and salt well on both sides. Lay the salmon over the citrus and fennel and pour the sauce over. Place some sprigs of parsley and tarragon on top. Fold edges of parchment paper and fold over as you would a paper bag. Bake at 150° for approx 25 min. Until the salmon just cooked through and still very juicy..
- Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !.
Roast until salmon is just cooked through (the tip of a knife will slide Great dish, super easy. I subbed cod loins because my grocery store didn't have any skin off salmon. I shaved the citrus and fennel super thin with a. Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon.