Baked Salmon on Leek & Fennel with Mustard Vinaigrette
A simple everyday dish but sure to impress your friends and family. The fresh Dijon mustard vinaigrette dressing gives a creamy kick to the salmon.
Recipe Video
Ingredients
- 4 portion of Regal fresh salmon fillets 130-150g each, bone and skin removed
- 1 leek sliced thinly
- 1 bulb fennel sliced thinly, reserve the fronds
- 1 tbsp Olivado extra virgin olive oil
- For the Mustard Vinaigrette
- 2 tbp DYC white wine vinegar
- 1 tbsp water
- 3 tbsp Delmaine Dijon Mustard
- 1 tsp Airborne liquid honey
- 1 clove garlic finely minced
- 1/2 tsp salt
- A pinch black pepper
- 1/2 cup Olivado EV Olive Oil
- 2 tbsp fennel fronds chopped
- Serve with SunRice Steamed Brown Rice & Quinoa
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1
Preheat the oven to 200C.
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2
Heat the olive oil in a large frying pan over a medium high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not coloured. Spoon in an ovenproof dish.
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3
Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12-15 minutes, or until the fish is just cooked.
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4
While the fish is in the oven mix all the ingredients for the mustard vinaigrette.
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5
Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice & quinoa.
