Feta & Almond Salmon with Pickled Radishes
1.5kg pinboned salmon fillet, skin on
1 T extra virgin olive oil, plus extra to drizzle
1 t fennel seeds, coarsely ground
200g feta, crumbled
¼ C chopped fresh flat-leaf parsley, plus extra to serve
Zest from ½ a lemon
2 spring onions, green part only, finely chopped
3 T flaked almonds
Salad leaves, to serve
Radish and Onion Pickle
2/3 C red wine vinegar
3 T caster sugar
2 t salt
1 t fennel seeds
2 bay leaves
2 spring onions bulbs, trimmed, quartered lengthways
6 red radishes, trimmed, thinly sliced
- Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
- For the radishes, place vinegar, sugar, salt, fennel seeds, bay leaves and ¼ C water in a small saucepan over medium heat. Stir until sugar dissolves. Bring to a simmer. Remove from heat. Add radishes and spring onion bulbs and set aside for 1 hour.
- Place salmon on prepared tray. Combine oil and fennel in a small bowl. Rub fennel mixture all over salmon and season well with salt and pepper. Combine feta, parsley, lemon zest, and spring onion in a bowl. Sprinkle over salmon the top with almonds. Bake for 15 to 20 minutes, for medium, or until salmon is cooked to your liking.
- Drain radish mixture, discarding pickling liquid. Separate layers of onion. Top salmon with pickle and drizzle with extra olive oil. Serve sprinkled with extra parsley.
Recipe adapted from taste.com.au
To order salmon for this recipe, click here!