Featuring spring’s finest, this dish is a simple, nutritious and zesty way to serve poached salmon. Try this mouthwatering recipe from our new Golden Door at home cookbook this weekend.
This recipe serves 6.
6 x 140g pieces skinless salmon
12 pitted green olives, sliced
1 orange, skin and pith sliced off, flesh diced
1 fennel bulb, sliced finely, fronds included
Finely grated zest and juice of 1 lemon
a handful of mixed basil and parsley leaves, finely chopped (reserve a few for garnish)
¼ cup toasted slivered almonds
1 green chilli, deseeded and finely sliced
Finely grated zest and juice of 1 lime
1 tsp white wine vinegar
1 tsp coconut nectar or crystals
Pinch of sea salt
Crisp green salad
Preheat oven to 180oC and line a baking tray with baking paper.
Place the pieces of salmon on the lined tray, sprinkle with lemon zest and juice and a pinch of sea salt. Cover with baking paper and ‘poach’ in the oven for approximately 15 minutes until fish is just cooked through, do not overcook or the fish will be dry.
Place the olives, orange, fennel, herbs, almonds, chilli and lime zest into a bowl and combine to create a salsa. In a jug, combine the lime juice, vinegar and coconut nectar. Pour lime and vinegar mixture into the salsa and season with salt.
Once the salmon is cooked, place salsa on top of fish and serve with seasonal vegetables and salad. Enjoy.
Recipe from the NEW Golden Door at home cookbook, purchase online now.