Citrus salmon with dill gremolata
8
Easy
20 minutes
20 - 25 minutes
There seems to be something so intimidating about preparing fish, but this method is truly foolproof. Salmon feels celebratory and can be served family style in the manner of Passover dining. As the citrus season greets us here in SA, there’s no better way to celebrate our local produce than this! The salmon almost poaches in the oven with lemons, blood oranges and limes in an olive oil bath, which is rich yet bright at the same time, while the fennel bulb salad and dill gremolata add an herbaceous element that’s refreshing and full of texture. All the ingredients are intended to be eaten and if you haven’t tried jammy, cooked whole citrus – you’re missing out. Paired with a simple potato gratin, this is the perfect showstopper duo for your Passover menu.
Ingredients
Method
- 4 lemons, zested and sliced into 5 mm-thick rounds
- 1 blood orange or orange, zested and sliced into 5 mm-thick rounds
- 1 lime, zested and sliced into 5 mm-thick rounds
- 1 fresh jalapeño, sliced into 5 mm-thick rounds
- 2 shallots, peeled and sliced into 5mm-thick rounds
- 2 x 500 g salmon, portions
- 2 t salt
- 2 t black pepper, ground
- 1 ½ cups olive oil
- 1 bulb fennel, sliced and placed in iced water For the gremolata:
- 40 g dill, finely chopped
- 20 g parsley, roughly chopped
- 50 g roasted and salted almonds, roughly chopped
- 1 T raw honey
- 1 ½ T fresh lemon juice
- 2 T extra virgin olive oil
Method
Ingredients
1. Preheat the oven to 170°C and line a large ovenproof dish with parchment paper. This will help prevent any ingredients from sticking to the bottom and make for easy cleaning up later.
2. Place half the sliced citrus, the jalapeño and shallots in the base of the baking dish. Reserve the citrus zest for the gremolata.
3. Season the salmon with salt and black pepper and place into the dish on top of the citrus, skin-side down. Scatter the remaining citrus slices atop and around the salmon. Pour over the olive oil and bake on the middle rack of the oven for 20–30 minutes until the salmon is just tender. Remove from the oven and serve hot or at room temperature.
4. While the salmon bakes, dry the sliced fennel well using a tea towel or salad spinner and set aside. Make the gremolata by mixing the dill, parsley and almonds with the reserved citrus zest, honey, lemon juice and olive oil in a small bowl, checking the seasoning and balance.
5. To serve, dress the fennel slices in some of the gremolata and strew across the salmon in a rustic fashion. Serve the remaining gremolata alongside the salmon.
Cook’s note: The delicate fronds of the fennel bulb are beautiful and delicious. Use them to garnish the dish for an elegant look and feel.
Comments