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Oven-poached salmon with fennel and beetroot
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Salmon offers a lighter alternative to rich meat dishes and always looks impressive.
Serves: Serves 8 (with leftovers)
To ease the workload, prepare both salmon and vegetables on Christmas Eve, so you only need to pop them in the oven.
Try something different! Mix a third Glenmorangie 10-Year Old Whisky with two-thirds water and serve in a wine glass – perfect with the fennel and beetroot
Typical values per serving:
This recipe was first published in November 2009.