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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, honey pulled salmon with oranges and fennelšŸ§”. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Honey pulled salmon with oranges and fennelšŸ§” is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Honey pulled salmon with oranges and fennelšŸ§” is something that I have loved my entire life. They are nice and they look fantastic.

Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Lay the salmon over the citrus and fennel, and pour the sauce over.

To begin with this particular recipe, we must prepare a few components. You can cook honey pulled salmon with oranges and fennelšŸ§” using 10 ingredients and 4 steps. Here is how you cook it.

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

Instructions 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. The mild acidity of fresh orange juice cuts the richness of salmon. HONEY GLAZED SALMON WITH ORANGE AND GINGERā€¦what a wonderful combo for salmon! Just a few wholesome ingredients and WOW! Easy clean up and leftovers for tomorrows lunch!

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