BAKED SALMON WITH APPLE VINAIGRETTE

Baked salmon with apple vinaigrette. Sugar-salted and low heat baked salmon gives an incredibly soft and moist texture to the fish and is truly delicious. A perfect light and healthy dinner for Easter!

Prep and cooking time: 30-40 minutes

Serves: 4

Skill level: Easy

Recipe courtesy Seafood from Norway

Ingredients

400g salmon fillet
30g sugar
30g salt
Zest of 1 lemon
Black pepper
Olive oil

Fennel

1 head of fennel
2tsp of olive oil
1 pinch of salt
Juice of 1 lemon

Cucumber salad

1 cucumber
2tsp of olive oil
1tsp salt
Zest of 1 lemon

Vinaigrette

1 red apple
4tbsp of chopped chives
4tbsp lemon juice
200ml olive oil
Salt and pepper

Method

• Slice the salmon fillet into 2 cm thick portions.
• Mix the sugar and salt and cover the salmon. Leave to cure for 10 minutes before rinsing with cold water and carefully dry off the fish with a paper towel.
• Place the salmon portions on a baking tray greased with a little olive oil. Season with roasted black pepper and lemon zest.
• Bake the fish at 60 degrees for around 25-30 minutes until soft and ready to serve.
• While baking the salmon, slice the fennel thinly using a mandolin, soak in iced water for 5 minutes and pat dry. Marinate the crispy fennel with olive oil, a pinch of salt and lemon juice to taste.
• Cut the cucumber into thin slices using the long side of the cucumber, and marinate with lemon zest, salt and olive oil.
• Wash and finely dice the apple. Mix with finely-chopped chives, lemon juice and olive oil, and season to taste with salt and pepper.
• Serve the baked salmon portions with fennel, cucumber and apple vinaigrette.

Serving suggestion: Serve with rice or sautéed potatoes

Source