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Crispy skinned salmon with fennel remoulade
Crispy skinned salmon with fennel remoulade
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Lively lemon-mustard mayo enhances crisp veggie salad, perfectly complementing the fish.
Ingredients:
  • 4 skin-on salmon fillets
  • 3 baby fennel bulbs, trimmed, thinly sliced crossways
  • 125g (1/2 cup) mayonnaise
  • 60ml (1/4 cup) fresh lemon juice
  • 4 sweet gherkins, finely chopped
  • 40.00 ml drained capers, finely chopped
  • 17.70 gm wholegrain mustard
  • Lemon wedges, to serve
Instructions:
  • In a non-stick frying pan over medium-high heat, gently heat the oil. Season the salmon with a touch of salt and pepper. Cook skin-side down for 4 minutes until beautifully golden. Gently flip and cook for an additional 4-5 minutes or until the flesh effortlessly flakes with a fork test.
  • In a large bowl, mix together fennel, mayonnaise, lemon juice, gherkin, capers, and mustard.
  • Distribute the fennel mixture evenly onto serving plates, then layer the salmon on top and garnish with lemon wedges before serving.

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