Steps to Make Speedy Honey pulled salmon with oranges and fennel🧡

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, honey pulled salmon with oranges and fennel🧡. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Honey pulled salmon with oranges and fennel🧡 is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Honey pulled salmon with oranges and fennel🧡 is something which I have loved my entire life.

Season well with salt and plenty of black pepper. 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.

To begin with this recipe, we must first prepare a few components. You can cook honey pulled salmon with oranges and fennel🧡 using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Honey pulled salmon with oranges and fennel🧡:

1. Take 500 g salmon fillets
2. Prepare 90 g honey
3. Make ready 1 blood orange
4. Take 1 orange
5. Prepare 2 lemons
6. Get 60 ml olive oil
7. Prepare 10 g Tarragon
8. Take 10 parsley
9. Take Salt
10. Prepare Pepper

Place the salmon on top, then pour the infused olive oil over the salmon and season with kosher salt. Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season salmon with kosher salt and place on top of fennel.

Steps to make Honey pulled salmon with oranges and fennel🧡:

1. Preheat oven to 150°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 150° 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 !

Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season salmon with kosher salt and place on top of fennel. What good is a quick dinner if you are scrubbing the pan all night? I buy Steelhead Salmon (which is really a trout, but is a form of salmon), from Costco. The Atlantic farm raised salmon they sell has no flavor in my opinion.

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