Salmon, Fennel and Citrus Salad

Orange Mustard and Macadamia Crusted Salmon, served with a Shaved Fennel and Citrus Salad. Serves 4
 
For the Salmon:

  • 1-2T                Olive oil
  • 4                      Salmon fillets, skin-off, 200g each
  • 4tsp                Spring Gully Hot English Orange Mustard
  • ½                     Leek, white part, finely diced
  • 20g                 Panko Crumbs
  • 40g                 Macadamia Nuts, crushed
  • 2tsp                Fresh Dill, chopped
  • 4tsp                Fresh Parsley, chopped

Salt and Pepper, to taste

For the Salad:

  • 30ml                Lemon Juice
  • 60ml                Extra Virgin Olive Oil
  • 1tsp                 Spring Gully Hot English Orange Mustard
  • ½ tsp               Caster Sugar
  • ½                      Bulb of Fennel, shaved thinly
  • 1                       Orange, peeled and segmented
  • 1                       Grapefruit, peeled and segmented
  • 100g                Rocket leaves
  • 12                    Black Olives, stones removed and quartered

Salt and Pepper, to taste. Dill Leaves, to garnish

Heat Oven to 200C

  1. Heat the olive oil in a pan, until hot
  2. Add the salmon fillets to the pan, for 30 seconds each side, then remove from the pan and place onto a baking tray
  3. Season with salt and pepper, to taste
  4. Spread approximately 1tsp of Spring Gully Hot English Orange Mustard onto the top of each piece of salmon
  5. Add the finely diced leek to the pan that cooked the salmon, and cook for 1-2 minutes, until soft and golden
  6. Add the Panko crumbs and macadamia nuts and cook for another minute
  7. Remove the pan from the heat, and add the fresh dill and parsley to the crumb mix
  8. Divide the crumb mix between the salmon and press firmly into the top of each fillet, forming a crust
  9. Place the crusted salmon into the oven, to cook for 6-7 minutes
  10. Remove from the oven and rest for one minute

Meanwhile, make the salad:

  1. Prepare a dressing by mixing together the lemon juice, extra virgin olive oil, Spring Gully Hot English Orange Mustard and the caster sugar
  2. Place the shaved fennel, segmented orange and grapefruit, the rocket leaves and olives into a bowl
  3. Pour over the dressing, season to taste and toss well
  4. Divide the dressed shaved fennel and citrus salad between 4 plates
  5. Add the cooked crusted salmon and garnish with some dill leaves, to serve
orange mustard

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