Shopping Cart

Roast salmon with fennel and apple salad 

1 hr 15 mins cooking

Serve 10

Ingredients: 

• 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

Method: 

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

Notes: 

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.