Honey pulled salmon with oranges and fennel

Step 1/4

• ½ lemon
• 45 g honey
• 30 ml olive oil
• salt
• pepper

• bowl (small)
• citrus press
• whisk
• oven

Preheat oven to 150°C/300°F. To make the sauce, juice 1 lemon in a small bowl and mix with honey and olive oil. Season well with salt and plenty of black pepper.

Step 2/4

• ½ lemon
• ½ blood orange
• ½ orange
• ½ fennel

• knife
• cutting board

Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.

Step 3/4

• 250 g salmon fillets
• 2½ g tarragon
• 2½ g parsley
• salt

• baking dish
• parchment paper

Line a large baking dish with enough parchment paper to fold over the top of the dish. Place sliced citrus and fennel on the baking dish. Pat the salmon dry and salt well on both sides. Lay the salmon over the citrus and fennel, and pour the sauce over. Place some sprigs of parsley and tarragon on top. Fold edges of parchment paper and fold over as you would a paper bag. Bake at 150°C/300°F for approx. 30 min. until the salmon is just cooked through and still very juicy.

Step 4/4

• 2½ g parsley
• 2½ g tarragon

Before serving, pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley, and tarragon. Enjoy!

Enjoy your meal!