Recipe: Appetizing Honey pulled salmon with oranges and fennel🧡

Honey pulled salmon with oranges and fennel🧡. Season well with salt and plenty of black pepper. Use a fork to shred the salmon meat. Place on top of toasted buns and add fennel salad and BBQ sauce. Chilli and Orange Salmon with Roasted Potato and Fennel - a sweet, hot and zesty salmon dish perfect for a late Summer evening. Salmon fillets are baked in an orange butter sauce laced with red chilli, garlic and honey.

Served with thin sliced potato and fennel, roasted until crisp and caramelised and flavoured with lemon juice. The first step is to marinate your salmon (or any fish of your choice) with miso, honey, ginger, sake (or white wine - or omit the alcohol altogether). On a baking sheet, layer sliced fennel bulb and a few orange slices. You can have Honey pulled salmon with oranges and fennel🧡 using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Honey pulled salmon with oranges and fennel🧡

1. You need 500 g of salmon fillets.
2. You need 90 g of honey.
3. Prepare 1 of blood orange.
4. Prepare 1 of orange.
5. You need 2 of lemons.
6. You need 60 ml of olive oil.
7. Prepare 10 g of Tarragon.
8. It's 10 of parsley.
9. You need of Salt.
10. Prepare of Pepper.

Substitute onion for the fennel, omit the orange if you'd. Cut the salmon filet into serving size portions. Add the orange zest and juice, lemon juice, honey and remaining stock and mix to combine. Transfer the salmon to a plate, leaving the oil in the pan.

Honey pulled salmon with oranges and fennel🧡 instructions

1. Preheat oven to 150°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 150° 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 !.

Add garlic and rosemary to the warm pan and sauté until the garlic is golden. Season salmon with kosher salt and place on top of fennel. The honey makes the salmon all crispy and crackly and tastes like heaven, but makes clean up no fun. What good is a quick dinner if you are scrubbing the pan all night? I buy Steelhead Salmon (which is really a trout, but is a form of salmon), from Costco.