Sumac Salmon with Roast Fennel & CAARA Herb Dressing

Follow these detailed instructions to make your own at home:


INGREDIENT

QTY

UOM

CAARA Herb Dressing

80

gms

Sumac

1

tbsp

Finely grated zest & juice of 1 Lemon

 

Extra Virgin Olive Oil

30

gms

Salmon Fillets (skin on)

150

gms

Garlic cloves, crushed

2

Lemon Juice

30

ml

Fennel Bulbs, quartered lengthwise

1

Mixed Salad Greens

50

gms

Micro coriander, Salt & Pepper

to taste

 

 METHOD

  • To make the salmon, combine the sumac, lemon zest and juice, and 20ml oil in a bowl. Season, then add salmon fillets and turn to coat.
  • Cover and chill for at least 30 minutes to marinate. (Remove the salmon from the fridge at least 30 minutes prior to cooking.)
  • Preheat the oven to 220°C.
  • To make the fennel, combine the garlic, lemon juice and remaining 10ml oil, in a bowl & season with salt and pepper. Brush this miztureall over the fennel and place in an ovenproof dish. Roast for 10 minutes or until tender and slightly dark around the edges.
  • Toss the salad in CAARA’s herb dressing.
  • Put the Salmon in a pan with a drizzle of olive oil and cook through (4-5 minutes on a low heat).
  • Place the salmon on the bed of fennel with a side of salad and micro coriander for garnish.

CAARA TIP:

To enhance flavour of any salad with leaves and greens always toss it first in extra virgin olive, salt and pepper. Then add any dressing. This way you use less dressing and result will be more flavourful.

 

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