Roast Salmon With Fennel Rocket & Potato Salad
Perfect to whip up for the family dinner. Seriously, the salmon is incredibly easy and looks so flash, and the fennel salad is the perfect foil for that rich salmon flavour – aniseedy fennel, peppery rocket, sweet orange, lemon and currants – people will be impressed, I promise!
- 1 Tbsp Salt
- 3 Sola defensas
- Cold Water (enough to cover salmon)
- 1.2 kg Salmon
- 3 Tbsp extra virgin olive oil
3 garlic cloves, crushed
1 finely grated zest of a lemon
2 Tbsp lemon juice
1 Tbsp finely chopped fennel fronds
1 freshly ground black pepper
Yoghurt Herb Sauce:
- 1 tablespoon lemon juice
- 1 cup plain Greek yoghurt
- ¼ cup good quality mayonnaise
- 2 tablespoons roughly chopped parsley
- 1 tablespoon roughly chopped fresh fennel fronds
- 1 tablespoon roughly chopped fresh mint
- 1 small clove garlic crushed
- sea salt and freshly ground black pepper
- 2 lemons, cut into wedges, to serve
This is so simple, but looks impressive and tastes delicious! Put the salt in a big flattish dish, big enough to lay the salmon in flat, and be completely submerged in water.
Put the salt into it and dissolve by whisking in the boiling water. Top up with cold water and leave to cool. (I threw some ice cubes in to speed up the process).
Add the salmon and leave in the brine for 30 minutes – this will help to stop the milky white fat from rising to the top of the salmon while cooking.
Preheat the oven to 220˚C. Line a tray with baking paper. Remove salmon from the brine and pat dry. Lay skin-side down on the baking paper. Mix oil with garlic and zest and brush over the salmon flesh.
Drizzle with lemon juice then sprinkle with fennel fronds and black pepper. Bake for 10-15 minutes – I did 12 for mine, but if your salmon is bigger, add a few minutes, but be careful, you really don’t want to over-cook it! (For one massive, fat one I did that was 1.5kilos, 20 minutes was spot on).
Leave to rest while preparing the sauce, then serve with lemon wedges, yoghurt herb sauce and fennel, rocket and potato salad. Put all sauce ingredients in a small food processor and whiz to combine.
Fennel, Rocket & Potato Salad
- ¼ cup lemon juice
- 2 tablespoons orange juice
- finely grated zest of ½ orange
- 3 tablespoons olive oil
- ½ tsp sea salt
- freshly ground black pepper
- 3 tablespoons currants
- 500g jersey benne potatoes or similar
- 3 small/medium fennel bulbs
- 2 cups wild rocket leaves
- ¼ cup toasted pine nuts
Whisk together lemon and orange juices, orange zest, oil, salt, pepper and currants. Cook potatoes in salted boiling water for 15 minutes or until just tender. Drain well and leave to cool.
Trim stalks and woody base off fennel bulbs and remove any tough outer layer, reserving a few fronds. Slice very finely, using a mandolin if you have it.
Layer rocket, fennel and potatoes onto a serving plate and drizzle with dressing and currants. Garnish with pine nuts and fennel fronds and an extra grinding of black pepper to serve.
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