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Spice-Rubbed Salmon with Radicchio, Blood Orange & Hazelnuts

Spice-rubbed salmon with radicchio, blood orange and hazelnuts



1.2kg boneless salmon fillet, skin on

Olive oil

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



  1. Preheat oven to 200⁰
  2. 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.
  3. 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.
  4. Whisk EVOO, orange juice and vinegar together and season with salt and pepper.
  5. Transfer salmon to a serving platter. Arrange radicchio, salad leaves and orange slices around the outside.  Scatter with hazelnuts and drizzle with extra EVOO.


Serves 6-8.

Recipe adapted from Dish Magazine.


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