Maple Lemon Salmon with Fennel & Beetroot Slaw

 

Ingredients:

4 x 160g pinboned salmon portions, skin on

Marinade

1 lemon

1 T extra virgin olive oil

1 T maple syrup

1 T fresh thyme leaves

2 t Dijon mustard

1 t horseradish cream

1 garlic clove, crushed

Slaw

1 orange

½ C Greek yoghurt

2 t maple syrup

2 t poppyseeds

3 small beetroot, peeled, grated

2 baby fennel bulbs, very thinly sliced

1 C combined fresh mint leaves and dill sprigs

1 T extra virgin olive oil

 

Method:

1. To make marinade, halve lemon. Cut 4 thin slices from 1 half. Juice remaining half. Mix oil, syrup, thyme, mustard, horseradish, garlic and 1 T of the lemon juice in a bowl. Season.
2. Place the salmon in a glass or ceramic dish. Pour over marinade. Turn to coat. Top with the lemon slices. Set aside at room temperature for 1 hour to marinate.
3. To make slaw, finely grate orange rind. Peel orange and segment over a bowl, reserving juice. Combine yoghurt, maple syrup, poppyseeds, 1 t orange rind and 1 ½ T orange juice in a small bowl. Season. Divide dressing among serving plates. Top with beetroot, fennel, orange segments and combined herbs. Season.
4. Preheat a grill pan on high. Remove salmon from marinade. Pat dry with paper towel. Spray with olive oil. Season. Grill for 2-3 minutes each side for medium or until cooked to your liking. Divide salmon among plates. Drizzle over oil and remaining orange juice.

 

Recipe adapted from taste.com.au

Serves 4.

 

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