Honey pulled salmon with oranges and fennelšŸ§”
Honey pulled salmon with oranges and fennelšŸ§”

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, honey pulled salmon with oranges and fennelšŸ§”. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Honey pulled salmon with oranges and fennelšŸ§” is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Honey pulled salmon with oranges and fennelšŸ§” is something which I’ve loved my whole life. They are fine and they look wonderful.

If you're looking for a fresh, no fuss, one-dish main, try this oven-baked pulled salmon with honey, citrus, fennel, tarragon, and parsley. Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Lay the salmon over the citrus and fennel, and pour the sauce over.

To begin with this recipe, we must prepare a few components. You can have honey pulled salmon with oranges and fennelšŸ§” using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. Take 500 g salmon fillets
  2. Make ready 90 g honey
  3. Make ready 1 blood orange
  4. Make ready 1 orange
  5. Prepare 2 lemons
  6. Take 60 ml olive oil
  7. Get 10 g Tarragon
  8. Take 10 parsley
  9. Make ready Salt
  10. Take Pepper

Try it for yourself with our recipe! #salmonfillet #recipes. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Don't leave out the olives though. Had a recipe for a side salad w/ the orange segments, olives, fennel and thinly sliced red onion.

Instructions to make Honey pulled salmon with oranges and fennelšŸ§”:
  1. Preheat oven to 150Ā°C. 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.
  2. Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.
  3. 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 150Ā° for approx 25 min. Until the salmon just cooked through and still very juicy.
  4. Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !

Don't leave out the olives though. Had a recipe for a side salad w/ the orange segments, olives, fennel and thinly sliced red onion. Salmon fillets are roasted with fennel bulb in an orange sauce. Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets.

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