Fennel & Herb Crusted Salmon with Garlic Potatoes
2 T olive oil
1kg waxy or new potatoes, cut into wedges
10 cloves garlic
Salt and pepper
1 t fennel seeds, crushed
2 cloves garlic (extra), crushed
¼ C parsley, finely chopped
¼ C dill, finely chopped
1 T fresh thyme leaves
2 t lemon zest, finely grated
½ C panko or course breadcrumbs
3 T olive oil (extra)
2 T Dijon mustard
1kg salmon fillet, pinboned, skin on
- Preheat oven to 220°C (425°F). Place the first measure of oil, the potatoes, whole garlic cloves, salt and pepper in a large deep-sided roasting tray and toss to combine. Cook for 20 minutes, turning halfway, or until starting to soften.
- While the potato is cooking, place the fennel seeds, crushed garlic, parsley, dill, thyme, lemon rind, breadcrumbs, salt, pepper and extra oil in a small bowl. Spread the skinless side of the salmon with the mustard and press on the breadcrumb mixture to coat.
- Remove the tray from the oven and push the potato to one side of the tray. Place the salmon on the same tray, skin-side down, and cook for a further 15 minutes or until the potato is golden and salmon is just cooked through. Set aside for 5 minutes to rest.
- Serve with horseradish cream or tartare sauce.
Recipe adapted from donnahay.com.au.