fennel, Mustard & Lemon-Crusted Salmon with Avocado Salsa

serves 2
Hands-on time: 25 minutes
Total time: 35 minutes


  • 2 5-oz center-cut boneless, skin-on salmon fillets
  • 1 1/2 tsp extra-virgin olive oil
  • Zest of 1/2 lemon (Chef’s Tip: Chop your zest after grating it for a finer texture and more intense flavor!)
  • 1 tsp fennel seeds or anise seeds
  • 1 tsp mustard seeds
  • Pinch each sea salt and fresh ground black pepper
  • Juice of 1/2 lemon
  • 1/4 avocado, pitted, peeled and finely chopped
  • 2 tbsp finely chopped tomato
  • 2 tbsp finely chopped fennel
  • 1 tbsp finely chopped fennel fronds
  • 1 1/2 tsp extra-virgin olive oil
  • Sea salt and fresh ground black pepper, to taste


    Preheat oven to 450ºF. In an toy baking linen turned upside together, role an linen on foil. Place salmon pores and skin part low upon foil. Drizzle oil through salmon as well as sprinkle on flavor, fennel seeds, mustard seeds, fillers and then pepper. (MAKE AHEAD: Prepare salmon via Step One past the day, next handles and refrigerate until willing to bake.)
    While using the baking linen to help you, slide foil along with fish carefully onto oven shelf. Bake for 10 to 12 hours, right up until opaque beneath middle.
    Meanwhile, create salsa: For you to an bottle sink, apply almost all parts. Handles and also refrigerate until willing to manage.
    While using the baking linen, carefully drop salmon as well as foil off oven. Take away and discard pores and skin.

Meals per helping (1 salmon fillet and also 1/4 avocado salsa): Calories: 222, True Oil: 15 g, Take a seated. Pounds: 2 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 3 g, Carbs: 5 g, Cloth: 2.5 g, Sugars: 1 g, Proteins: 16 g, Sodium: 156 mg, Cholesterol: 39 mg

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