Are you afraid of over-cooking fish? Then this recipe is for you because, unless you forget it is in the oven, over-cooking isn’t really possible.
As you may have noticed, fish isn’t something that I cook very often. That is mainly because my husband used to insist that he didn’t like fish (apart from fish fingers – go figure ). But now, after eating this salmon, he has been converted.
Cooking the salmon at a low temperature with the herb butter makes it so moist – you don’t need a sauce, even if you serve it with plain potatoes like I did. The orange and fennel just add a subtle flavour to the fish, which flakes even if you only barely touch it with your fork.
I’ve written the recipe below to serve 2 people, so multiply it as necessary. As with all fish, you need to watch out for tiny bones even if you buy portions that have been de-boned. Just run your fingers over each portion before you put it in the oven – you should be able to feel the pin bones and be able to pull them out.
Another tip is to make sure that the salmon is at room temperature just before it goes into the oven - if it is chilled then it will take longer to cook through.
Ingredients – serves 2:
- 2 portions salmon (about 230g/8 oz each), de-boned and skin removed
- 1/2 fennel bulb, sliced
- 1 orange
- 80g/3 oz butter, softened
- 1 tbsp fennel fronds, finely chopped
- 1 tbsp parsley, finely chopped (I used flat-leaf)
- 80ml/3 oz white wine
- potatoes and vegetables of your choice, to serve
- Heat your oven to 120C/100C fan forced/250F.
- Rinse the salmon, trim if required and then pat dry with kitchen paper.
- Put the fennel slices in a small baking tray.
- Slice half the orange into 4 thin slices (reserve the rest). Put the slices on top of the fennel, then sit each piece of salmon on top of 2 slices of the orange.
- Beat the butter in a small bowl until smooth and creamy. Mix in the fennel fronds and parsley to make your herb butter.
- Spread half the butter over each piece of salmon.
- Cut another 2 thin slices of orange, then cut those into half. Put them on top of the salmon.
- Squeeze the juice out of the remaining orange over the top of the salmon.
- Next pour over the wine.
- Put the salmon into the oven and cook for 35 minutes, turning the tray half way through the cooking time.
- When cooked, take the salmon off of the fennel and orange before you serve it. They were only there to impart their flavour – but you can leave the half-slices of orange on top of the fish as a garnish.