Fennel and Lemon Roast Salmon with Yoghurt Herb Sauce (gf)
Perfect to whip up for a casual lunch or dinner, this seriously easy salmon looks so flash. Guests will be impressed!
SALMON
2 tablespoons salt
½ cup boiling water cold water (enough to cover the salmon)
1.1 kilogram skin-on side of salmon, pin-boned (see Cook’s note)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed finely grated zest 1 lemon
1 tablespoon lemon juice
1 tablespoon finely chopped fennel fronds ground pepper
1 lemon, halved
YOGHURT HERB SAUCE (NOT PICTURED)
1 cup thick plain yoghurt
¼ cup good-quality mayonnaise
2 tablespoons roughly chopped fresh parsley
1 tablespoon roughly chopped fresh fennel fronds
1 tablespoon roughly chopped fresh mint
1 clove garlic, crushed
1 tablespoon lemon juice sea salt and ground pepper
TO SERVE
2 lemons, cut into wedges Fennel, Rocket and Potato Salad (see recipe below)
