Honey pulled salmon with oranges and fennel

Honey pulled salmon with oranges and fennel

Based on 27 ratings
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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

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Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
250 g
salmon fillets
45 g
honey
½
blood orange
½
orange
½
fennel
1
lemons
30 ml
olive oil
5 g
tarragon
5 g
parsley
salt
pepper
MetricImperial

Utensils

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

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How-To Videos

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How to prepare fennel

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal408
Fat23 g
Protein24 g
Carb25 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.
    • ½ lemon
    • 45 g honey
    • 30 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.
    • ½ lemon
    • ½ blood orange
    • ½ orange
    • ½ 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.
    • 250 g salmon fillets
    • g tarragon
    • 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!
    • g parsley
    • g tarragon

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

  • Enjoy your meal!

    Honey pulled salmon with oranges and fennel

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