Looking for an easy and tasty dish that is sure to impress then this is it. With just three ingredients and a seasoning of salt it is hard to
believe that something so simple is also a showstopper!
Fennel and orange is a great combination, fennel and salmon are a match that is hard to beat, but when fennel, orange and salmon are teamed together you are stunning trio.
Salmon, Fennel & Orange Parcels
There is no need to peel the oranges, once cooked the rind becomes soft and edible – even JR who tends not to embrace citrus skins ate this up happily and without comment!
2 oranges, each cut into 6 slices
2 small fennel bulbs, sliced, any feathery tops reserved
4 x 125g pieces salmon fillet
1 Preheat oven to 200°C. Tear off four pieces of aluminium foil large enough to completely enclose the salmon.
2 Place three orange slices in the centre of each piece of foil. Divide fennel into four portions and place on top of orange slices, then top with salmon and season with a grind of salt.
3 Bring foil up around fish and roll edges to seal. Place parcels on a baking tray and bake for 20 minutes or until fish is cooked.
Allow to stand for 5 minutes before serving. Serve scattered with chopped fennel tips.
So tell me, have you ever tried salmon and orange?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel: The Chef’s Garden @
Epicurean – Hastings; From the garden: oranges; Store Cupboard Ingredients: salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Follow my blog with Bloglovin
Other salmon recipes you might like to try: