Honey pulled salmon with oranges and fennel

Based on 11 ratings
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Ruby

Editor

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g salmon fillets
90 g honey
blood orange
orange
fennel
lemons
60 ml olive oil
10 g tarragon
10 g parsley
salt
pepper
Metric
Imperial

Utensils

  • bowl (small)
  • citrus press
  • whisk
  • oven
  • knife
  • cutting board
  • baking dish
  • parchment paper

Nutrition per serving

Cal
408
Protein
24 g
Fat
23 g
Carb
25 g
  • Step 1/4

    Preheat oven to 150°C/300°F. 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.
    • lemon
    • 90 g honey
    • 60 ml olive oil
    • salt
    • pepper
    • bowl (small)
    • citrus press
    • whisk
    • oven

    Preheat oven to 150°C/300°F. 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.

  • Step 2/4

    Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.
    • lemon
    • blood orange
    • orange
    • fennel
    • knife
    • cutting board

    Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.

  • Step 3/4

    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 150°C/300°F for approx. 30 min. until the salmon is just cooked through and still very juicy.
    • 500 g salmon fillets
    • 5 g tarragon
    • 5 g parsley
    • salt
    • baking dish
    • parchment paper

    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 150°C/300°F for approx. 30 min. until the salmon is just cooked through and still very juicy.

  • Step 4/4

    Before serving, pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley, and tarragon. Enjoy!
    • 5 g parsley
    • 5 g tarragon

    Before serving, pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley, and tarragon. Enjoy!