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
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.
- 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
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- 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.
- Meanwhile, prepare the salmon by seasoning with salt & pepper, then drizzling with olive oil.
- Place each fillet on top of 2 slices of lemon on a parchment-paper lined baking tray.
- Place the prepared salmon in the oven for 10-15 minutes until cooked.
- Drain any excess cooking fluid from the fennel and onion and keep in a separate jug.
- 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.
- Serve the baked salmon on a bed of fennel and apple purée.