Spice-Rubbed Salmon with Radicchio, Blood Orange & Hazelnuts
1.2kg boneless salmon fillet, skin on
1 t peppercorns
1 t coriander seeds
2 t fennel seeds
1 T dried dill
1 t smoked paprika
1 t mustard powder
1 t salt
1 T brown sugar
3 T extra virgin olive oil
2 T blood orange juice
1 T white wine vinegar
Salt & pepper
Radicchio leaves (or other bitter greens)
Baby salad leaves
2 blood oranges, peeled and thinly sliced
½ C roasted hazelnuts, roughly chopped
- Preheat oven to 200⁰
- Toast peppercorns, coriander seeds and fennel seeds in a hot, dry pan until fragrant. Grind in a mortar & pestle, then mix with the dill, paprika, mustard, salt and brown sugar. Set aside.
- Place the salmon skin side down in a shallow roasting dish. Brush with oil then sprinkle generously with the spice mix until you have even coverage. Bake for 12-15 minutes or until just cooked.
- Whisk EVOO, orange juice and vinegar together and season with salt and pepper.
- Transfer salmon to a serving platter. Arrange radicchio, salad leaves and orange slices around the outside. Scatter with hazelnuts and drizzle with extra EVOO.
Recipe adapted from Dish Magazine.