Hello everybody, it is Kayley, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, honey pulled salmon with oranges and fennel🧡. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Honey pulled salmon with oranges and fennel🧡 is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Honey pulled salmon with oranges and fennel🧡 is something which I have loved my whole life. They are nice and they look fantastic.

Slice remaining lemon, orange, and blood orange. Remove fennel fronds and reserve for serving. Lay the salmon over the citrus and fennel, and pour the sauce over.

To begin with this recipe, we have to first prepare a few ingredients. You can cook honey pulled salmon with oranges and fennel🧡 using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Honey pulled salmon with oranges and fennel🧡:

1. Make ready 500 g salmon fillets
2. Get 90 g honey
3. Make ready 1 blood orange
4. Get 1 orange
5. Take 2 lemons
6. Get 60 ml olive oil
7. Get 10 g Tarragon
8. Make ready 10 parsley
9. Prepare Salt
10. Make ready Pepper

If any glaze remains in the pan, drizzle some around each piece of salmon. Salmon fillets are roasted with fennel bulb in an orange sauce. Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets.

Steps to make Honey pulled salmon with oranges and fennel🧡:

1. Preheat oven to 150°C. To make the sauce, juice 1 lemon in a small bowl and mix with honey and olive oil. Season well with salt and plenty of black pepper.
2. Slice remaining lemon, orange and blood orange. Remove fennel fronds and reserve for serving. Remove fennel core and slice finely.
3. Line a large baking dish with enough parchment paper to fold over the top of the dish. Place sliced citrus and fennel on the baking dish. Pat the salmon dry and salt well on both sides. Lay the salmon over the citrus and fennel and pour the sauce over. Place some sprigs of parsley and tarragon on top. Fold edges of parchment paper and fold over as you would a paper bag. Bake at 150° for approx 25 min. Until the salmon just cooked through and still very juicy.
4. Before serving pull the salmon apart gently into pieces, garnish with fennel fronds, fresh parsley and tarragon! Enjoy !

Sprinkle fennel over in an even layer, and season with OLD BAY. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. To segment an orange, slice off the stem and blossom ends. Following the fruit's curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments.

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