Honey pulled salmon with oranges and fennelšŸ§”
Honey pulled salmon with oranges and fennelšŸ§”

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, honey pulled salmon with oranges and fennelšŸ§”. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Season well with salt and plenty of black pepper. Pat the salmon dry and salt well on both sides. Lay the salmon over the citrus and fennel and pour the sauce over.

Honey pulled salmon with oranges and fennelšŸ§” is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Honey pulled salmon with oranges and fennelšŸ§” is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook honey pulled salmon with oranges and fennelšŸ§” using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. Take 500 g salmon fillets
  2. Make ready 90 g honey
  3. Make ready 1 blood orange
  4. Get 1 orange
  5. Prepare 2 lemons
  6. Take 60 ml olive oil
  7. Take 10 g Tarragon
  8. Get 10 parsley
  9. Prepare Salt
  10. Make ready Pepper

Chilli and Orange Salmon with Roasted Potato and Fennel - a sweet, hot and zesty salmon dish perfect for a late Summer evening. Salmon fillets are baked in an orange butter sauce laced with red chilli, garlic and honey. Served with thin sliced potato and fennel, roasted until crisp and caramelised and flavoured with lemon juice. When the oil is shimmering hot, arrange the salmon fillets evenly in the pan, skinned side up.

Steps to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. 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.
  2. Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.
  3. 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.
  4. Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !

Add the fennel to the pan, fitting it into the spaces around the fish. Cut the salmon filet into serving size portions. Juice the zested lime and add some of the juice to the fennel, to taste. Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar.

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