Hi, I’m Kate. Today, I’m gonna show you how to make honey pulled salmon with oranges and fennelš§” recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Honey pulled salmon with oranges and fennelš§” Recipe
Honey pulled salmon with oranges and fennelš§” is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Honey pulled salmon with oranges and fennelš§” is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook honey pulled salmon with oranges and fennelš§” using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Honey pulled salmon with oranges and fennelš§”:
- Make ready 500 g salmon fillets
- Take 90 g honey
- Take 1 blood orange
- Make ready 1 orange
- Take 2 lemons
- Get 60 ml olive oil
- Take 10 g Tarragon
- Get 10 parsley
- Take Salt
- Prepare Pepper
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 !
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