Herbed salmon with capers and fennel remoulade

This stunning salmon dish is perfect for a special occasion such as Christmas.

  • 15 mins cooking
  • Serves 8
  • Print


Herbed salmon with capers and fennel remoulade
  • 1.5 kilogram (3-pound) piece salmon fillet, skin on
  • 2 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 1/2 cup (150g) mayonnaise
  • 2 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh tarragon
  • 2 medium fennel bulbs (600g), shaved
  • 1/2 cup each coarsely chopped fresh flat-leaf parsley and mint
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon coarsely chopped rinsed, drained capers
  • 1 fresh long red chilli, sliced thinly


Herbed salmon with capers and fennel remoulade
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place salmon in large baking dish lined with baking paper. Brush with half the oil; season. Bake, uncovered, about 15 minutes or until cooked as desired.
  • 3
    Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
  • 4
    Combine herbs, garlic, rind, capers and chilli in medium bowl.
  • 5
    Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges if you like.

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