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.
To order salmon for this dish, click here!