Citrus salmon with leek and fennel.
Cook time: 13 mins | Prep time: 10 mins | Serves: 4
Ingredients.
4 x 120g salmon fillets
1/2 fennel bulb, 2mm slices, save fronds for garnish
1 leek, white part only, cut into 7cm long strips
1 lemon, zest and juice
1 orange, zest and juice
1/2 tablespoon of mustard
1 large garlic clove, minced
60ml extra virgin olive oil
salt and pepper
Garnish
dill fronds
fennel fronds
Method.
1. In a jar with a lid add the citrus zest (quantity will be 150ml combined). Add the garlic, mustard, olive oil, salt and pepper. Secure lid and shake well. Set aside.
2. Place a 30cm diameter frying pan with a lid on low to medium heat. Add olive oil and saute fennel and leek for 2 minutes to soften.
3. Place salmon fillets on top of the vegetables. Place the lemon and orange dressing over the top of the salmon and add 1/2 a cup of water to the pan. Place lid on.
4. Simmer on low for 8-10 minutes. Take off the heat and peel off the salmon skin if required.
5. Spoon the vegetables and liquid on top of the salmon fillets. Garnish with dill and fennel fronds, a drizzle of olive oil, salt and pepper.
Serve with a side salad and crusty bread.
