Serves: 4
Prep time: 10mins COOK TIME: 12mins
| Salmon Fillets | 4 |
| Fennel Bulb, Thinly Sliced | 1 |
| Olive Oil | 1 tablespoon |
| Lemon, Zested And Juiced | 1 |
| Fresh Dill | 1 tablespoon |
| Salt And Pepper | Qty |
| Steamed Vegetables Of Choice To Serve | Qty |
| NEW Citrus Herb & Butter Sauce | 1 packet |
Method
- In a small bowl combine olive oil, lemon juice, zest, dill and pepper. and pour over salmon. Marinate, covered in the fridge for about 2 hours
- Remove any excess marinade from the salmon and season with salt.
- Heat a pan on the stove top to medium heat and cook skin side up for 2-3 minutes until lightly caramelised. Turn salmon and cook skin side down for a further 3 minutes. Remove from pan allow to rest for a few minutes.
- Add fennel to the hot pan and gently saute until cooked
- Pour Birch & Waite Citrus Herb & Butter Finishing Sauce into a saucepan. Warm on the stovetop on medium heat and stir occasionally until warmed. Or to heat in the microwave, pour the sauce into a microwaveable container or jug and heat on high for 60 seconds. Remove sauce from microwave carefully and stir contents.
- Spoon Birch & Waite Citrus Herb & Butter Finishing Sauce over the salmon.
- Serve with extra dill sprigs and steamed vegetables.
Cook’s Note
Tips:
Try pan-fried barramundi or whiting in place of salmon. Our Birch & Waite Citrus Herb & Butter Sauce pairs perfectly with any fish.
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