Name: Poached salmon with garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 8 x 120g salmon fillets, skin removed; 345.00 gm grapeseed oil; 8 cloves garlic, peeled and bruised with knife; 125.00 ml basil leaves; 1 small bulb fennel, trimmed, finely shredded; 1 bunch coriander, leaves picked; 4.50 gm white sugar; 1 lime, rind finely grated and juiced

Poached salmon with garlic

0 Likes

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Garlic and basil baked salmon with vibrant fennel salad.

Ingredients:

8 x 120g salmon fillets, skin removed
345.00 gm grapeseed oil
8 cloves garlic, peeled and bruised with knife
125.00 ml basil leaves
1 small bulb fennel, trimmed, finely shredded
1 bunch coriander, leaves picked
4.50 gm white sugar
1 lime, rind finely grated and juiced

Instructions:

Preheat the oven to 90C or 70C if fan-assisted. Carefully remove all fine bones from the salmon fillets using clean fish tweezers or household tweezers.
In a large baking dish, generously coat the bottom with oil. Arrange the salmon in a single layer, then sprinkle with garlic, basil, salt, and pepper. Cover the dish with plastic wrap and bake for 30-35 minutes until the salmon is firm. Once done, let it cool to room temperature before serving.
Toss fennel and coriander together. Mix lime rind, juice, and sugar, then add to the fennel mixture. Chill before serving.
Before serving, gently take out the salmon from the oil bath and place it on a serving platter. Drizzle 1 tablespoon of the fish-infused oil over the fennel mixture, toss gently to mix. Pile the flavorful fennel salad on top of the succulent salmon fillets. Serve the dish at room temperature.

We use cookies

Similar Recipes

Poached salmon with lemon parsley sauce

Poached salmon with cucumber salad

Poached salmon with watercress mayonnaise

Poached salmon with dill & horseradish cream

Poached Salmon with Tangy Asian Vegetables