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

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, honey pulled salmon with oranges and fennelšŸ§”. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Honey pulled salmon with oranges and fennelšŸ§” is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Honey pulled salmon with oranges and fennelšŸ§” is something that I have loved my whole life.

Season well with salt and plenty of black pepper. 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.

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

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

Place the salmon on top, then pour the infused olive oil over the salmon and season with kosher salt. Season salmon with kosher salt and place on top of fennel. Also grate the zest from the lemon and orange. Mix the grated beetroots with the orange and lemon zest.

Steps 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 !

Also grate the zest from the lemon and orange. Mix the grated beetroots with the orange and lemon zest. Add the fennel seeds, juniper berries, sugar, gin, and sea salt. Grind everything finely in the food processor or with a hand blender. Pat the salmon fillets dry and put them skin side down on a piece of plastic wrap on a baking tray.

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