Easiest Way to Prepare Perfect Honey pulled salmon with oranges and fennel🧡

Honey pulled salmon with oranges and fennel🧡. 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. 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. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Don't leave out the olives though. You can cook Honey pulled salmon with oranges and fennel🧡 using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Honey pulled salmon with oranges and fennel🧡

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

Had a recipe for a side salad w/ the orange segments, olives, fennel and thinly sliced red onion. 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.

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 !.

I shaved the citrus and fennel super thin with a. The mild acidity of fresh orange juice cuts the richness of salmon. Salmon fillets are roasted with fennel in an orange sauce. Serve with the fennel on top of each piece of salmon. The flavors compliment one another very nicely.