FENNEL OVEN POACHED SALMON
RECIPE TYPE
Seafood
SERVES
8
Prep: 15 min
Cook: 25 min
Ingredients
1 fennel bulb (anise), trimmed and thinly sliced
1 side of Atlantic salmon, about 1 kg
1 tbsp Longo’s Seafood Rub
2 carrots, thinly sliced
1 onion, thinly sliced
4 cloves garlic, halved
4 sprigs fresh Longo’s Organic Tarragon or 1 tsp dried tarragon leaves
1 tbsp Longo’s black peppercorns
2 cups Longo’s spring water
1 lemon, thinly sliced
Salt
Directions
Cover bottom of large roasting pan with fennel. Place salmon on top; sprinkle with seafood rub. Sprinkle carrots, onion, garlic, tarragon and peppercorns into roasting pan. Add water and place lemon slices over top of salmon; cover with foil. Place in 425°F oven for about 25 minutes or until fish flakes easily when tested with fork.
Remove salmon from liquid and serve with vegetables. Season to taste with salt.
Chilled Salmon Appetizer Variation:
Let salmon come to room temperature and remove from liquid and vegetables (reserve liquid and vegetables for another use). Refrigerate salmon until cold, then break into bite size pieces. Spread cucumber slices with Longo’s Tzatziki or Longo’s Dill Pickle Hummus and top with salmon.
NUTRITIONAL INFORMATION
Protein 27g | Fibre 2g |
Fat 17g | Sugar 2g |
Carbs 8g | Sodium 450mg |
