1kg piece of salmon, pin boned, skin on
2 Tbsp extra virgin olive oil, plus 1 Tbsp extra
Sea-salt flakes and freshly ground black pepper, to season
1 bunch shallots, ends trimmed
1 bulb fennel, cut into 3mm slices
1 Tbsp white or red wine vinegar
Zest and juice of 1 orange
Zest and juice of 1 lemon
80ml light soy sauce
1 tsp chilli flakes
Preheat oven 160°C fan-forced (180°C conventional).
On a baking paper-lined oven tray, place salmon, skin-side down. Drizzle over oil and season. Roast for 15 minutes, then remove from oven and rest for 5 minutes; it will be a little rare on top but will continue to cook. Let your salmon bake to succulent, flaky perfection while you whip up a zesty dressing. Dinner doesn’t get much faster, easier or tastier than that!
Set aside 2 shallots. Toss fennel and remaining shallots in extra oil.
Cook fennel and shallots in a dry frying pan over high heat for 1 minute, until charred, then toss in vinegar while still warm.
To make dressing, put zests, juices, soy and chilli in a bowl. Finely slice reserved shallots and add.
To serve, place salmon on a platter, lay fennel and cooked shallots around and pour over dressing.