Recipe of Speedy Baked salmon with Clementines

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Super Quick Homemade Baked salmon with Clementines. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Baked salmon with Clementines, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked salmon with Clementines delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baked salmon with Clementines is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Baked salmon with Clementines using 20 ingredients and 11 steps. Here is how you can achieve it.

Easier than it sounds! And delicious. Perfect for a special occasion. Don’t skip the clementines - they taste amazing!

Ingredients and spices that need to be Prepare to make Baked salmon with Clementines:

1. 1 kg wild salmon fillet
2. 4 tbsp light olive oil
3. 1 tsp dried chilli flakes
4. 1 tsp crushed pink peppercorns
5. Sea salt
6. Handful fresh dill
7. 3 fennel bulbs, thinly sliced
8. Juice of 1 big lemon + zest
9. For the glaze
10. 100 ml vodka
11. Juice and zest of 4-6 clementines or 2 big oranges
12. 6 tbsp runny honey
13. 3 star anise
14. 2 bay leaves
15. 3 clementines - UNPEELED and sliced
16. For creme fraiche sauce
17. 500 g creme fraiche
18. Another small bunch of dill, finely chopped
19. Juice 1/2 lemon + zest
20. Salt and pepper

Steps to make to make Baked salmon with Clementines

1. Preheat oven to 180c. Line a roasting tray.
2. In a bowl, put the fennel slices and 2 tbsp of the olive oil and a pinch of sea salt and half the lemon juice and zest.
3. Lay the salmon skin down in the lined tray. Score the fillet into 6 or 8 pieces on the diagonal. Brush lightly with olive oil. Sprinkle the chilli, pink pepper, dill and pinch of sea salt on top. Along with the rest of the lemon juice and zest.
4. Arrange the fennel around the salmon in the tray.
5. Put the glaze ingredients apart from the 3 unpeeled clementines in a saucepan and simmer until reduced by about a half.
6. Add the sliced clementines. Cook these for 5 mins until softened. Then lift these out and set to one side.
7. Continue to simmer the sauce for about another 4-5 mins.
8. Pour the sauce over the salmon. Bake the salmon for 10 mins.
9. Lay the clementine slices on top of the salmon. Scattered all over or in a design … whatever. Roast for another 10 mins.
10. For the creme fraiche sauce: mix all the ingredients together. Taste and add more of whatever it needs.
11. Serve the salmon with the creme fraiche sauce on the side. Enjoy 😋

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