Chilli and Orange Salmon with Roasted Potato and Fennel

Chilli and Orange Salmon with Roasted Potato and Fennel – a sweet, hot and zesty salmon dish perfect for a late Summer evening. Salmon fillets are baked in an orange butter sauce laced with red chilli, garlic and honey. Served with thin sliced potato and fennel, roasted until crisp and caramelised and flavoured with lemon juice. My favourite part of this dish however, is the slices of orange baked alongside the salmon. The heat of the oven gently caramelises the orange, it’s almost like an instant marmalade and compliments the soft salmon perfectly. The red chilli in this recipe is deseeded and leaves a gentle heat rather than overpowering the flavours of salmon and orange. Please let me know if you try out this recipe over on Instagram

If you liked my Chilli and Orange Salmon with Roasted Potato and Fennel then you may enjoy my Salmon Burgers with Salsa Verde and Roasted Vegetables or my Crispy Prawn Tacos

Recipe

Serves 4

Difficulty Level: Home Cook

Ingredients

4 salmon fillets (skin on or skinless both work)
3 oranges
1-2 red chillies, seeds removed and finely chopped
1 garlic clove, crushed
Tablespoon honey
25g butter, melted

4 large potatoes, finely sliced
2 bulbs of fennel, sliced
Tablespoon fennel seeds
1 lemon
Salt and pepper
Watercress, to serve
Olive oil

Method

Preheat the oven to 220C. Toss the potato and fennel slices with a drizzle of olive oil, the fennel seeds and a grind of salt and pepper. Cook for 30-40 minutes until crisp and caramelised, squeezing over half of the lemon juice for the final 10 minutes.

2. Meanwhile, make the orange and chilli glaze for the salmon. Finely slice one orange and set the slices aside. Zest and juice the other two oranges into a baking dish. Mix in the crushed garlic, chopped chilli, honey, melted butter and a good grind of salt and pepper. Place the orange slices on the bottom of the dish and top with the salmon fillets. Leave to marinate for 10 minutes.
3. Cook the salmon for 10-15 minutes. Every salmon fillet differs in size. The best way to test if the salmon is cooked is to use a probe thermometer (I cannot recommend one of these more). Cook the salmon fillets until they reach 50C. This temperature keeps the salmon juicy and moist. Overcooked salmon is very dry and the best way to avoid this is by using a thermometer.
5. Serve the Orange and Chilli Salmon with the Roasted Potato and Fennel and a bunch of watercress on the side!