Herbed Salmon With Capers & Fennel Remoulade

Herbed Salmon With Capers & Fennel Remoulade

Prep & Cook Time: 40 Minutes
Serves: 8

  • 1.5kg piece salmon fillet, skin on
  • 2 tablespoons olive oil
  • 1⁄2 cup each coarsely chopped fresh flat-leaf parsley and mint
  •  1 clove garlic, crushed
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons coarsely chopped rinsed, drained capers
  •  1 fresh long red chilli, sliced thinly

Fennel Remoulade

  • 1 tablespoon dijon mustard
  • 1⁄2 cup (150g) mayonnaise
  • 2 tablespoons lemon juice
  •  1 tablespoon finely chopped fresh tarragon
  • 2 medium fennel bulbs (600g), shaved

1 Preheat oven to 200°C/180°C fan.

2 Place salmon in large baking dish lined with baking paper. Brush with half the oil; season. Bake, uncovered, about 15 minutes or until cooked as desired.

3 Meanwhile, make fennel remoulade.

4 Combine herbs, garlic, rind, capers and chilli in medium bowl.

5 Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.

Fennel Remoulade
Combine ingredients in medium bowl. Season to taste.