Ahh it feels so good to be blogging again! Two weeks ago, I jet setted off to Bali for a week with my girlfriend and I had an absolute blast. I’d love to show you all my photos from it, but I’ve been so busy with college since I’ve been back that I haven’t had time to go through them myself yet. I now owe you all a Melbourne post and Bali post. I WILL get around to it soon, I promise. And if I don’t, feel free to hassle me until I do!
I just need to get a couple of pretty important assignments out of the way first. One of them I’m supposed to be working on as we speak actually – whoops! Well, since I am my own study boss, I am making the executive decision to have a study break. I mean, look at that salmon. I couldn’t not share this recipe.
This was actually one of those throw-together kinda meals that turned out spectacular, and even I was shocked at how something so simple could be so beautiful. There’s something about the homegrown herbs, the colour of the chilli and orange peel and the brightness in a fresh slab of Tassie salmon that just works all too well with each other.
To bring all the herb crust together I used a mezzaluna, but you can use just a regular knife if you don’t have one. I just like a good excuse to break out my mezza! And of course you don’t have to use a big slab of salmon, feel free to use a couple of smaller fillets instead. Just keep an eye on them as they’ll probably take less time to cook!
I also popped the salmon on a bed of sliced fennel and onion purely so the salmon didn’t dry out in the oven. But what happened to the onion and fennel was that they softened, caramelised and developed a delicious sweetness to them. So definitely make sure you eat them with your salmon! Do not waste that deliciousness!
In the meantime, back to
hibernation assignments I go!
- 300g salmon fillet*
- 1 onion, sliced
- 1 fennel bulb, cored and sliced
- 2 tablespoons of olive oil
- 1 tablespoon parsley
- 1 tablespoon chives
- 1 tablespoon of fennel fronds*
- 3 small orange peels
- 1 chilli
- Sea salt and pepper to taste
- Pre heat the oven to 180 degrees celcius.
- Arrange sliced onion and fennel into a baking dish.
- Drizzle over half the olive oil into the dish, then toss it all together making sure to coat onion and fennel well.
- Using a mezzaluna or knife, chop together herbs, chilli and orange peel until finely chopped.
- Spread the herb mix out on the chopping board.
- Rub remaining olive oil onto salmon and place oil side down into the herb mix.
- Place salmon herb side up onto the sliced onion and fennel.
- Sprinkle over any remaining herb mix that's left on the chopping board.
- Bake in the oven for 20mins, or until salmon is cooked through and flaky.
- * You don't have to use a big slab of salmon, you can replace with smaller salmon fillets.