Order by 11am on Tuesday, Wednesday or Thursday for next day delivery. Free delivery on orders over €60.

Shopping Cart


Your shopping bag is empty

Go to the shop

Roast salmon with fennel and apple salad

Roast salmon with fennel and apple salad

Roast salmon with fennel and apple salad 

1 hr 15 mins cooking

Serve 10


  • 1/2 cup (80g) currants
  • 1 1/2 cup (375ml) verjuice or white wine vinegar
  • 2.5 kilogram whole salmon, cleaned
  • 1 medium brown onion (150g), sliced
  • 1 lemon (140g), sliced
  • 4 fresh bay leaves
  • 6 stems fresh basil
  • 40 gram butter
  • 80 gram fresh flat-leaf parsley, stems attached
  • 1 large fennel bulb (550g)
  • 2 small green-skinned apples (160g)
  • 1/4 cup (60ml) extra virgin olive oil


  1. Combine currants and ½ cup of the verjuice white wine vinegar in a small bowl. Cover; stand until required.
  2. Preheat oven to 200°C (180°C fan-forced).
  3. Wipe salmon cavity clean; season inside and out. Fill cavity with onion, lemon, bay leaves and basil. Secure opening with skewers.
  4. Line a large oven tray with foil, then baking paper; grease paper with butter. Place salmon in the centre. Pour remaining verjuice white wine vinegar over salmon; fold foil and paper over salmon to enclose tightly.
  5. Bake salmon for 50 minutes or until salmon is almost cooked through. Remove from oven; rest 20 minutes.
  6. Meanwhile, pick leaves from parsley; finely chop half the parsley stems. Reserve feathery fronds from fennel. Thinly slice fennel using a mandoline or V-slicer. Peel and core apples; cut into matchsticks using a mandoline or V-slicer.
  7. Carefully peel away skin from salmon. Transfer salmon to a large platter.
  8. Strain cooking juices into a small saucepan; place over high heat until hot.
  9. Place currant mixture, parsley leaves, chopped parsley stems, apple, fennel and oil in a large bowl; toss gently to combine. Season to taste. Top salmon with half the salad.
  10. Serve salmon with remaining salad and fennel fronds; drizzle with warm cooking juices


If you don't have a large enough oven tray to fit the salmon, ask the fishmonger to remove the head of the salmon for you. Salmon can also be cooked on a covered barbecue.

Leave A Comments