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Clementine & Cointreau baked salmon with fennel, clementine & ginger salad
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For the salmon
1kg Fresh Whole Native Hebridean Salmon Fillet
1/2 tsp dried chilli flakes
1/2 tsp pink peppercorns, roughly crushed
1/2 tsp salt
1 clementine with skin on, cut into 6 thin slices with a serrated knife
1 tsp clear honey
For the clementine & ginger salad
2 fennel bulbs, very thinly sliced (600g prepared weight)
4 salad onions, finely sliced
1 pomegranate, seeds only
20g sesame seeds, toasted
20g piece fresh ginger, peeled and sliced into fine matchsticks
1 tbsp mirin
2 tsp Cooks’ Ingredients Yuzu (or lime juice)
1 tsp Chinese rice vinegar
Pinch of salt
1 tbsp toasted sesame oil
1. Preheat the oven to 200°C, gas mark 6. Place the salmon on a baking tray lined with baking parchment, flesh-side up. Divide the salmon fillet into 6 by slicing down through the fish but not cutting through the skin.
2. Pour the Cointreau over the salmon fillet. Sprinkle with the chilli flakes, pink peppercorns and a pinch of salt. Finally, lay the clementine slices down the centre of the fillet and drizzle over the honey. Roast for 20 minutes.
3. Meanwhile, make the salad. Slice the top and bottom from the clementines, then using a serrated knife, cut the peel and pith from the sides. Slice the segments from the fruit and place into a bowl, along with the fennel, salad onions, pomegranate seeds and toasted sesame seeds.
4. Put the ginger, mirin, yuzu, vinegar and salt in a jar, seal and shake well to mix. Add the sesame oil and shake again. Dress the salad, and serve alongside the hot salmon with steamed jasmine rice.
Typical values per serving:
This recipe was first published in November 2019.
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