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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, honey pulled salmon with oranges and fennelšŸ§”. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Honey pulled salmon with oranges and fennelšŸ§” is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Honey pulled salmon with oranges and fennelšŸ§” is something that I have loved my entire life.

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.

To begin with this recipe, we have to first 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 that.

The ingredients needed to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. Take 500 g salmon fillets
  2. Make ready 90 g honey
  3. Make ready 1 blood orange
  4. Prepare 1 orange
  5. Make ready 2 lemons
  6. Make ready 60 ml olive oil
  7. Make ready 10 g Tarragon
  8. Take 10 parsley
  9. Get Salt
  10. Make ready 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. Season salmon with kosher salt and place on top of fennel mixture. Roast until salmon is just cooked through (the tip of a knife will slide Great dish, super easy. I subbed cod loins because my grocery store didn't have any skin off salmon. I shaved the citrus and fennel super thin with a.

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