Recipe

Roast salmon with fennel and apple salad

  • 1 hr 15 mins cooking
  • Serves 10
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Ingredients

Roast salmon with fennel and apple salad
  • 1/2 cup (80g) currants
  • 1 1/2 cup (375ml) verjuice
  • 2.5 kilogram whole salmon, cleaned
  • 1 medium brown onion (150g), sliced
  • 1 lemon (140g), sliced
  • 4 fresh bay leaves
  • 6 stems fresh basil
  • 40 gram butter
  • 80 gram fresh flat-leaf parsley, stems attached
  • 1 large fennel bulb (550g)
  • 2 small green-skinned apples (160g)
  • 1/4 cup (60ml) extra virgin olive oil

Method

Roast salmon with fennel and apple salad
  • 1
    Combine currants and ½ cup of the verjuice in a small bowl. Cover; stand until required.
  • 2
    Preheat oven to 200°C (180°C fan-forced).
  • 3
    Wipe salmon cavity clean; season inside and out. Fill cavity with onion, lemon, bay leaves and basil. Secure opening with skewers.
  • 4
    Line a large oven tray with foil, then baking paper; grease paper with butter. Place salmon in the centre. Pour remaining verjuice over salmon; fold foil and paper over salmon to enclose tightly.
  • 5
    Bake salmon for 50 minutes or until salmon is almost cooked through. Remove from oven; rest 20 minutes.
  • 6
    Meanwhile, pick leaves from parsley; finely chop half the parsley stems. Reserve feathery fronds from fennel. Thinly slice fennel using a mandoline or V-slicer. Peel and core apples; cut into matchsticks using a mandoline or V-slicer.
  • 7
    Carefully peel away skin from salmon. Transfer salmon to a large platter.
  • 8
    Strain cooking juices into a small saucepan; place over high heat until hot.
  • 9
    Place currant mixture, parsley leaves, chopped parsley stems, apple, fennel and oil in a large bowl; toss gently to combine. Season to taste. Top salmon with half the salad.
  • 10
    Serve salmon with remaining salad and fennel fronds; drizzle with warm cooking juices

Notes

If you don't have a large enough oven tray to fit the salmon, ask the fishmonger to remove the head of the salmon for you. Salmon can also be cooked on a covered barbecue.

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