Salmon with fennel and orange salsa
Prep Time
Cooking Mode
4 salmon (170 g/6 oz. ea.), with skin removed
To taste salt and freshly ground pepper
20 mL (4 tsp.) tsp. fennel seeds crushed with a mortar and pestle or a cast-iron pan
1 lemon
2 oranges
250 mL (1 cup) cup fennel bulb, finely chopped
30 mL (2 tbsp.) tbsp. olive oil
120 mL (½ cup) cup coarsely chopped fresh mint
500 mL (2 cup) cup mint and lemon couscous
To taste watercress
4 salmon (170 g/6 oz. ea.), with skin removed
To taste salt and freshly ground pepper
20 mL (4 tsp.) tsp. fennel seeds crushed with a mortar and pestle or a cast-iron pan
1 lemon
2 oranges
250 mL (1 cup) cup fennel bulb, finely chopped
30 mL (2 tbsp.) tbsp. olive oil
120 mL (½ cup) cup coarsely chopped fresh mint
500 mL (2 cup) cup mint and lemon couscous
To taste watercress
Directions
1Grate lemon zest into a bowl.
2Use a sharp knife to cut away the peel and white pith from the lemon and oranges, cutting as close as possible to the flesh so no white pith remains. Next, run knife blade along each section to remove orange segments from the membrane. Cut citrus segments into 0.5 cm (¼ in.) pieces.
3Add to the bowl along with other ingredients and mix together.
4Taste and adjust the seasoning if necessary. Set aside at room temperature.
5Place salmon on a baking sheet. Season with salt and pepper and then drizzle each piece with olive oil. Spread 5 mL (1 tsp.) crushed fennel seed over each piece of salmon. Set aside at room temperature for 15 minutes. In the meantime, place the rack in middle of the oven and preheat to 220°C (425°F).
6Bake 6 to 8 minutes (depending on thickness of fish). Finish baking under the broiler (10 cm/4 in. from the element). Continue baking for 2 minutes or until salmon flakes easily with a fork, but remains a little pink in the centre.
7Garnish with fennel and orange salsa before serving.
8Accompany with lemon-parsley couscous and watercress.
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