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  1. Home
  2. Food

Baked Tasmanian salmon with lemon relish

If you're not a fan of salmon, try barramundi or snapper but make sure you cook for less time. - by Better Homes and Gardens
  • 18 May 2016
Baked Tasmanian salmon with lemon relish Getty Images
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 4

Ingredients

• 4 x 160g skinless and boneless Tasmanian salmon fillets

• Ground white pepper, to season

• 4 bay leaves

• 4 rosemary sprigs

• 2 lemons

• 1 red onion, sliced

• 1 Tbsp capers, well rinsed

• ¼ cup blanched almonds, chopped

• 1 tsp ground sumac

• ½ bunch parsley, finely chopped

• ¼ bunch dill, finely chopped

• 1 tsp extra virgin olive oil

• 2 cups baby spinach leaves, to serve

Method

  1. Preheat oven to 180ºC. Lightly season salmon with ground white pepper. Put each fillet on a 20cm square of baking paper with a bay leaf and a rosemary sprig. Wrap up tightly, then put parcels on an oven tray and bake for 8 minutes or until fish is cooked to medium-rare.

  2. Use a small sharp knife to remove zest from lemons, then slice into fine strips. Blanch zest and onion in a pan of boiling water, then refresh under cold running water. Put lemon zest and onion in a bowl. Add capers, blanched almonds, sumac, parsley, dill and olive oil. Open salmon parcels and spoon over lemon relish. Re-wrap parcels and bake for a further 2 minutes.

  3. Arrange spinach leaves on 4 plates and top with a fish fillet and lemon relish.

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