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Miso Orange Salmon with Fennel Salad

Miso orange salmon with fennel salad



2 t olive oil

4 X 180g boneless salmon fillets

2 bulbs baby fennel, thinly sliced

¼ C mint leaves

1 T orange juice

2 t extra virgin olive oil

Salt and pepper

Black sesames seeds and lime wedges to serve

Miso Orange Glaze

2 T miso paste

1 ½ T honey

2 T orange juice



  1. Preheat oven to 200⁰
  2. To make the miso and orange glaze, place the miso, maple syrup and orange juice in a small bowl and whisk to combine. Set aside.
  3. Heat the oil in a large non-stick frying pan over medium-high heat and cook the salmon, skin-side down for 4-5 minutes or until the skin is crispy. Transfer to an ovenproof tray and spoon the glaze over the salmon. Place in the oven for 4-5 minutes or until cooked to your liking.
  4. Place the extra virgin olive oil, fennel, mint, orange juice, salt and pepper in a large bowl and mix to combine. Divide between plates with the salmon, sprinkle with the sesame seeds and serve with lime wedges.


Serves 4.

Recipe adapted from donnahay.com.au.