Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, honey pulled salmon with oranges and fennelš§”. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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.
Honey pulled salmon with oranges and fennelš§” is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Honey pulled salmon with oranges and fennelš§” is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook honey pulled salmon with oranges and fennelš§” using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Honey pulled salmon with oranges and fennelš§”:
- Make ready 500 g salmon fillets
- Get 90 g honey
- Get 1 blood orange
- Make ready 1 orange
- Make ready 2 lemons
- Make ready 60 ml olive oil
- Get 10 g Tarragon
- Get 10 parsley
- Make ready Salt
- Take Pepper
Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Don't leave out the olives though. Had a recipe for a side salad w/ the orange segments, olives, fennel and thinly sliced red onion. Season salmon with kosher salt and place on top of fennel mixture.
Steps to make Honey pulled salmon with oranges and fennelš§”:
- Preheat oven to 150Ā°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 150Ā° 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. Pull the other half up and over the filling, enclosing it. The mild acidity of fresh orange juice cuts the richness of salmon.
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