Tender Ora King salmon with roasted Hakurei turnips and baby fennel. Citrus-honey glaze and a fresh salad complete this elegant, effortless meal. Perfect for a quick yet refined dinner.
Serves 2
2 Ora King Salmon Fillet
1 Orange
1 Bunch Hakurei Turnip
1 Bunch Baby Fennel
1 Tablespoon Honey
A Few Handfuls Salad Leaves
Extra Virgin Olive Oil
Aged Red Wine Vinegar
Flake Salt
Pull your salmon out of the fridge and let it come to room temperature.
Preheat your oven to 180° fan-forced.
Wash and chop up your fennel. Wash and then cut your turnips into quarters. Add both to a baking dish with some olive oil and salt.
Bake for around 15-20 minutes or until the vegetables have softened.
Once tender, pull out the baking tray. Squeeze the juice of one orange over the vegetables, along with one tablespoon of honey.
Place your salmon skin side up in the baking tray and sprinkle with salt.
Turn your oven onto its grill setting. Grill the salmon and vegetables until the salmon has just cooked through; this won't take long at all, 10-15 minutes or less. When cooked through, the salmon will flake easily and turn from semi-translucent to milky white.
Plate the salmon as soon as it’s cooked and throw the vegetables through a simple salad, seasoning with olive oil and vinegar, then plate.
