Recipe of Award-winning Honey pulled salmon with oranges and fennel🧡

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, honey pulled salmon with oranges and fennel🧡. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Honey pulled salmon with oranges and fennel🧡 is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Honey pulled salmon with oranges and fennel🧡 is something which I’ve loved my entire life. They’re fine and they look fantastic.

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. 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 particular recipe, we have to first 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🧡:

1. Prepare 500 g salmon fillets
2. Make ready 90 g honey
3. Take 1 blood orange
4. Make ready 1 orange
5. Make ready 2 lemons
6. Prepare 60 ml olive oil
7. Prepare 10 g Tarragon
8. Make ready 10 parsley
9. Take Salt
10. Prepare Pepper

Try it for yourself with our recipe! #salmonfillet #recipes. Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper.

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

1. 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.
2. Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.
3. 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.
4. Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !

If any glaze remains in the pan, drizzle some around each piece of salmon. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Don't leave out the olives though.

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