Baked Salmon on Leek & Fennel with Mustard Vinaigrette


A simple everyday dish but sure to impress your friends and family. The fresh Dijon mustard vinaigrette dressing gives a creamy kick to the salmon.

 

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Ingredients

4 portion of Regal fresh salmon fillets, 130-150g each, bone and skin removed
1 leek, sliced thinly
1 bulb fennel, sliced thinly, reserve the fronds
1 tbsp Olivado extra virgin olive oil

For the Mustard Vinaigrette

2 tbp DYC white wine vinegar
1 tbsp water
3 tbsp Delmaine Dijon Mustard
1 tsp Airborne liquid honey
1 clove garlic, finely minced
1/2 tsp salt
A pinch black pepper
½ cup Olivado EV Olive Oil
2 tbsp fennel fronds, chopped

Serve with SunRice Steamed Brown Rice & Quinoa

Directions

1
Preheat the oven to 200C.
2
Heat the olive oil in a large frying pan over a medium high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not coloured. Spoon in an ovenproof dish.
3
Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.
4
While the fish is in the oven mix all the ingredients for the mustard vinaigrette.
5
Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice & quinoa.