Honey pulled salmon with oranges and fennelšŸ§”
Honey pulled salmon with oranges and fennelšŸ§”

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, honey pulled salmon with oranges and fennelšŸ§”. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

If you're looking for a fresh, no fuss, one-dish main, try this oven-baked pulled salmon with honey, citrus, fennel, tarragon, and parsley. Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving.

Honey pulled salmon with oranges and fennelšŸ§” is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Honey pulled salmon with oranges and fennelšŸ§” is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have honey pulled salmon with oranges and fennelšŸ§” using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. Make ready 500 g salmon fillets
  2. Prepare 90 g honey
  3. Prepare 1 blood orange
  4. Get 1 orange
  5. Make ready 2 lemons
  6. Get 60 ml olive oil
  7. Get 10 g Tarragon
  8. Make ready 10 parsley
  9. Make ready Salt
  10. Take Pepper

Try it for yourself with our recipe! #salmonfillet #recipes. Salmon fillets are roasted with fennel bulb in an orange sauce. Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets.

Steps to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. Preheat oven to 150Ā°C. To make the sauce, juice 1 lemon in a small bowl and mix with honey and olive oil. Season well with salt and plenty of black pepper.
  2. Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.
  3. Line a large baking dish with enough parchment paper to fold over the top of the dish. Place sliced citrus and fennel on the baking dish. Pat the salmon dry and salt well on both sides. Lay the salmon over the citrus and fennel and pour the sauce over. Place some sprigs of parsley and tarragon on top. Fold edges of parchment paper and fold over as you would a paper bag. Bake at 150Ā° for approx 25 min. Until the salmon just cooked through and still very juicy.
  4. Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !

Sprinkle fennel over in an even layer, and season with OLD BAY. Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Pull the other half up and over the filling, enclosing it. The mild acidity of fresh orange juice cuts the richness of salmon.

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