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.
