Ingredients
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2 garlic cloves
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1 teaspoon fennel seeds
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1/3 cup extra virgin olive oil
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1 lemon, thinly sliced
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4 small boneless skinless salmon fillets (see Notes)
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1/4 cup hazelnuts, skinless
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1 granny smith apple, unpeeled, cut into thin matchsticks
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1/4 mini red cabbage, finely shredded
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50g snow pea sprouts, trimmed
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2 tablespoons cider vinegar
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1 tablespoon mayonnaise
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1 teaspoon Dijon mustard
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2 teaspoons fresh chives, chopped
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1/3 cup fresh coriander leaves
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Crusty bread, to serve
Method
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1Preheat oven to 200C/180C fan-forced. Line a baking tray (with sides) with baking paper. Using the back of a knife, press garlic and fennel seeds on a chopping board to lightly crush. Place in a jug with 1/4 cup oil. Place lemon slices on prepared tray. Top with salmon. Drizzle with oil mixture. Turn to coat. Season with salt and pepper.
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2Roast for 15 minutes or until salmon is golden and almost cooked through, basting with pan juices twice during cooking.
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3Meanwhile, cook hazelnuts in a frying pan over medium-high heat until toasted. Transfer to a bowl. Add apple, cabbage and sprouts. Toss to combine.
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4Place vinegar, mayonnaise, mustard, chives and remaining oil in a jug. Whisk with a fork to combine. Drizzle over salad. Season with salt and pepper. Toss to combine. Top with coriander. Serve salmon with salad and crusty bread.
Source: taste.com.au
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