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Spice-crusted salmon with fennel and orange salad

Name: Spice-crusted salmon with fennel and orange salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbs fennel seeds; 1 tbs whole black peppercorns; 2 fennel bulbs, thinly sliced, fronds reserved; 2 oranges, peeled, white pith removed, flesh cut into segments; 250g punnet cherry tomatoes, halved or quartered; 1/4 cup (40g) kalamata olives; 1/4 bunch coriander leaves; 4 x 200g salmon fillets (skin on); 2 tbs grapeseed oil; 2 tbs lemon juice; 1/3 cup (80ml) extra virgin olive oil; 1 tsp Dijon mustard; 1/2 tsp caster sugar

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Spice-crusted salmon with fennel and orange salad

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by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Salmon is the perfect summer seafood choice and teamed with this fresh salad you will have your dinner guests asking for seconds.

2 tbs fennel seeds
1 tbs whole black peppercorns
2 fennel bulbs, thinly sliced, fronds reserved
2 oranges, peeled, white pith removed, flesh cut into segments
250g punnet cherry tomatoes, halved or quartered
1/4 cup (40g) kalamata olives
1/4 bunch coriander leaves
4 x 200g salmon fillets (skin on)
2 tbs grapeseed oil

Dressing

2 tbs lemon juice
1/3 cup (80ml) extra virgin olive oil
1 tsp Dijon mustard
1/2 tsp caster sugar

Method

1.

Whisk the dressing ingredients together in a bowl, then season and set aside.
2.

Heat a non-stick frypan over medium-high heat. Add fennel seeds, peppercorns and 1 tbs sea salt. Cook, stirring, for 1-2 minutes until fragrant. Remove from heat and cool, then place in a spice grinder and grind to a coarse powder. Transfer to a plate and set aside.
3.

Place fennel slices and fronds, orange, tomato, olives and coriander in a bowl and toss with half the dressing. Set aside.
4.

Brush salmon fillets with 1 tbs oil, then coat in the spice mixture. Heat remaining 1 tbs oil in a clean frypan over medium-high heat. Cook salmon, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for an further 3 minutes or until cooked to your liking.
5.

Serve fish with fennel and orange salad, and drizzle over remaining dressing.