zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Clementine & Cointreau baked salmon with fennel, clementine & ginger salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Clementine & Cointreau baked salmon with fennel, clementine & ginger salad

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 6

    Ingredients

    For the salmon
    1kg Fresh Whole Native Hebridean Salmon Fillet
    80ml Cointreau
    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
    6 clementines
    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

     

    Method

    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.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary