Crispy skinned salmon with fennel remoulade

Crispy skinned salmon with fennel remoulade

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A vegie salad dressed with a racy lemon and mustard mayo makes this fish sing.

The ingredient of Crispy skinned salmon with fennel remoulade

  1. 1 tablespoon olive oil
  2. 4 skin-on salmon fillets
  3. 3 baby fennel bulbs, trimmed, thinly sliced crossways
  4. 125g (1/2 cup) Neil Perry Fresh mayonnaise
  5. 60ml (1/4 cup) fresh lemon juice
  6. 4 sweet gherkins, finely chopped
  7. 2 tablespoons drained capers, finely chopped
  8. 3 teaspoons wholegrain mustard
  9. Lemon wedges, to serve

The instruction how to make Crispy skinned salmon with fennel remoulade

  1. Heat oil in a non-stick frying pan over medium-high heat. Season the salmon with salt and pepper. Cook, skin-side down, for 4 minutes. Turn and cook for 4-5 minutes or until the flesh flakes easily when tested with a fork.
  2. Meanwhile, combine the fennel, mayonnaise, lemon juice, gherkin, capers and mustard in a large bowl.
  3. Divide the fennel mixture among serving plates. Top with the salmon and serve with lemon wedges.

Nutritions of Crispy skinned salmon with fennel remoulade

calories: 514.567 calories
calories: 31 grams fat
calories: 6 grams saturated fat
calories: 18 grams carbohydrates
calories: 16 grams sugar
calories:
calories: 40 grams protein
calories: 112 milligrams cholesterol
calories: 578.2 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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