Preparation Time: 10 minutes, 30 minutes resting
Cooking Time: 45 minutes
Serves: 6
| Ingredients | Preparation |
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Salmon 1 orange, sliced ½ red onion, finely slice 3 salmon fillets, skin off ½ tsp fennel seeds ¼ tsp cumin seeds ½ tsp salt 4 black peppercorns Salad 1 orange 2 tbsp olive oil 1 tsp wholegrain mustard Salt and pepper ½ red onion, finely sliced ½ fennel, finely sliced Salad greens |
Salmon Line the solid stainless steel tray with baking paper. Layer the orange slices and onion on the tray to make a bed for the salmon. Carefully cut each salmon fillet lengthways to make 6 pieces of salmon. Combine fennel seeds, cumin, salt and peppercorns into a spice mill and process to make a powder. Season salmon with all of the spice mix. Place the salmon pieces skin side down on the orange and onion. Leave on the bench for 30 minutes. Preheat oven on Low temperature cooking 75°C. Cook salmon for 45 minutes. Salad Peel and segment the orange, retaining all juice to make the dressing. Keep the orange segments in a bowl. In a separate bowl, whisk together the orange juice, olive oil, mustard, salt and pepper. On individual serving plates, arrange the red onion, fennel and salad greens. To finish Place pieces of salmon along the side of the salad greens. Spoon the dressing over the salad and salmon. Note Salmon can also be served on a platter. |
