Honey pulled salmon with oranges and fennel🧡. Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Lay the salmon over the citrus and fennel, and pour the sauce over.

Honey pulled salmon with oranges and fennel🧡 If you're looking for a fresh, no fuss, one-dish main, try this oven-baked pulled salmon with honey, citrus, fennel, tarragon, and parsley. Salmon fillets are roasted with fennel bulb in an orange sauce. Place the fillets skin side down in a glass baking dish.

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, honey pulled salmon with oranges and fennel🧡. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Honey pulled salmon with oranges and fennel🧡 is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. Honey pulled salmon with oranges and fennel🧡 is something which I have loved my whole life. They are fine and they look wonderful.

Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Lay the salmon over the citrus and fennel, and pour the sauce over.

To begin with this recipe, we have to prepare a few components. You can cook honey pulled salmon with oranges and fennel🧡 using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Honey pulled salmon with oranges and fennel🧡:

{Prepare 500 g of salmon fillets.
{Take 90 g of honey.
{Get 1 of blood orange.
{Get 1 of orange.
{Make ready 2 of lemons.
{Prepare 60 ml of olive oil.
{Prepare 10 g of Tarragon.
{Take 10 of parsley.
{Get of Salt.
{Prepare of Pepper.

Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Salmon fillets are roasted with fennel in an orange sauce. Serve with the fennel on top of each piece of salmon.

Steps to make Honey pulled salmon with oranges and fennel🧡:

Preheat oven to 150°C. To make the sauce, juice 1 lemon in a small bowl and mix with honey and olive oil. Season well with salt and plenty of black pepper..
Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely..
Line a large baking dish with enough parchment paper to fold over the top of the dish. Place sliced citrus and fennel on the baking dish. Pat the salmon dry and salt well on both sides. Lay the salmon over the citrus and fennel and pour the sauce over. Place some sprigs of parsley and tarragon on top. Fold edges of parchment paper and fold over as you would a paper bag. Bake at 150° for approx 25 min. Until the salmon just cooked through and still very juicy..
Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !.

The flavors compliment one another very nicely. This review is written by the original poster of the recipe (ellenmoriah), and is intended to clear up any misunderstandings about it. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Don't leave out the olives though. Had a recipe for a side salad w/ the orange segments, olives, fennel and thinly sliced red onion.

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