Roast Salmon with Fennel and Hazelnut Gremolata

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Photo 25-09-2020, 11 07 47.jpg
 

You can replace the salmon with trout, or any fish you have available. Most of us could add more more fish to our diet.

Salmon is a great choice because it contains a compound called docosahexaenoic acid, which is helpful to our central nervous system and is of course a rich source of omega-3 polyunsaturated fatty acids. Always eat the skin! Salmon skin is full of nutrients; all of the omega 3’s and vitamin D!

Fennel adds a lovely, warming pungent flavour and is an excellent FERTILE food.

 

Ingredients

(Serves 2)

Salmon

  • 2 medium fennel bulbs, sliced into ½ inch wedges

  • 2 wild salmon fillets

    Hazelnut gremolata

  • 2 tbsp hazelnuts, coarsely chopped

  • Finely grated lemon zest from 1 lemon

  • 25g freshly chopped parsley leaves

  • 1 tbsp chopped fresh mint

  • 1 tbsp olive oil

  • 1 clove garlic, crushed

  • Sea salt and black pepper to taste

Directions

  1. Preheat the oven to 160 degrees. Line a baking tray with parchment paper and add the fennel drizzled with olive oil and seasoned with salt and pepper.

  2. Cook for 45 minutes. Meanwhile make the gremolata by combining the hazelnuts, garlic parsley, mint, lemon zest and olive oil.

  3. Remove the fennel from the oven and lay the salmon fillets on top drizzling a little oil over the salmon.

  4. Turn up the oven to 180 degrees and return to the oven and cook for 10-12 minutes, depending on the thickness of the fish.

  5. Add the gremolata for the last 5 minutes.

  6. Serve with salt and pepper to taste.