Roast orange and herb salmon recipe
If you're looking for something impressive and substantial to serve the hungry masses, try this baked salmon with shallot vinaigrette. Before cooking, fragrant bay leaves and slices of orange are slotted into the side of fish, whilst white wine and fennel seeds are sprinkled over the top.
See method- Serves 12
- 10 mins to prepare and 45 mins to cook
- 440 calories / serving
Ingredients
- 3-3½kg (6-7lb) whole salmon, cleaned, gutted, head and tail removed
- 10 bay leaves
- 2½ oranges, sliced
- 25g (1oz) flat-leaf parsley
- 2 red onions, cut into wedges
- 2 tbsp extra-virgin olive oil
- 125ml white wine
- 1 tbsp fennel seeds
For the dressing
- 3 small shallots, finely diced
- 3 tbsp white balsamic vinegar or white wine vinegar
- 3 plum tomatoes, deseeded and diced
- small handful pitted black olives, diced
- 4 tbsp extra-virgin olive oil
- ½ orange, juiced
- 1-2 tbsp chopped parsley
Each serving contains
- Energy
- 1820kJ 440.0kcal
- Fat
- 28g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.8gProtein 41.0gFibre 1.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Make 4-5 slits along the top of the salmon and stuff each with a bay leaf and an orange slice. Stuff the cavity with the parsley, 5-6 more orange slices and the bay leaves. To keep the cavity closed, secure the salmon with kitchen string.
- Scatter the onion wedges and remaining orange slices in a large roasting tin and sit the fish on top.
- Drizzle over the olive oil and the white wine, then season and scatter with the fennel seeds. Cook for 15 minutes, then reduce the heat to gas 4, 180°C, fan 160°C and continue cooking for 30 minutes.
- For the dressing, put the shallots and vinegar in a bowl. Marinate for 5 minutes, then stir in the remaining ingredients. Serve the salmon on a platter with the dressing poured over.
- See more Salmon recipes
