Baked Salmon with Ballymaloe Apple Sauce and Fennel & Apple Purée

  • Cooking Time: 30 minutes - Preheat the oven to 180°C/350°F/Gas Mark 4
  • Serves: 2
  • Allergens: Fish

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Description

At first glance, fish & fruit might seem an unusual pairing, but a carefully chosen combination can create delicious results. Using only 4 ingredients, Ballymaloe Apple Sauce is 100% natural and a perfect companion for fresh salmon. Serve on a bed of fresh fennel to add another dimension to this delightful dish.

Ingredients

  • 2 salmon fillets
  • Olive oil  
  • ½ lemon (sliced into 4)
  • Salt & freshly-cracked pepper 
  • For the purée
  • 2 fennel bulbs (trimmed & finely chopped)
  • 1 medium white onion (peeled & finely chopped)
  • Ballymaloe Apple Sauce
  • 400ml homemade vegetable stock 
  • Parchment paper

Dietary Suitability

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. 
  2. In a small saucepan, sweat the finely-chopped onion and fennel bulb. Toss in a dessertspoon of olive oil and place on a gentle heat. Once the vegetables are translucent, but not coloured, add most of the stock - just enough to cover the sweated base. Bring the saucepan to the boil, then reduce the heat. Cook for 10 minutes or until the liquid has reduced by half.
  3. Meanwhile, prepare the salmon by seasoning with salt & pepper, then drizzling with olive oil.
  4. Place each fillet on top of 2 slices of lemon on a parchment-paper lined baking tray.
  5. Place the prepared salmon in the oven for 10-15 minutes until cooked.
  6. Drain any excess cooking fluid from the fennel and onion and keep in a separate jug.
  7. Using a blender, purée the vegetables and return to the pot adding the Ballymaloe Apple Sauce. Stir well over a medium heat. Add as much excess cooking liquid to get the consistency you want and remember to taste and season as required.
  8. Serve the baked salmon on a bed of fennel and apple purée.

  • Cooking Time: 30 minutes - Preheat the oven to 180°C/350°F/Gas Mark 4
  • Serves: 2
  • Skill: Medium
  • Allergens: Fish

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