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Roast salmon with citrus soy dressing and fennel

Entertaining made easy! - by Karen Martini
  • 11 Apr 2022
Prep: 10 Minutes - Cook: 20 Minutes - Serves 4
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Karen’s cooking up an easy spring dinner that’s as healthy as it is flavourful. Cooked with orange and lemon zest and served with rice, Karen’s baked salmon is perfect for entertaining.

After more seafood recipes for Christmas?

Ingredients

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

Method

  1. Preheat oven 160°C fan-forced (180°C conventional).

  2. 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!

  3. Set aside 2 shallots. Toss fennel and remaining shallots in extra oil.

  4. Cook fennel and shallots in a dry frying pan over high heat for 1 minute, until charred, then toss in vinegar while still warm.

  5. To make dressing, put zests, juices, soy and chilli in a bowl. Finely slice reserved shallots and add.

  6. To serve, place salmon on a platter, lay fennel and cooked shallots around and pour over dressing.

Roast salmon with citrus soy dressing and fennel

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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