Salmon, Beetroot Hummus & Fennel Salad with Pinot Noir
Recipe Date:
July 27, 2021
Serving Size:
4
Difficulty:
Easy
Measurements:
Metric
The acidity of the Pinot Noir cuts through the richness of the salmon. The bright flavours & crunch of the salad are refreshing. Recipe created for us by Another Food Blogger
Ingredients
- Salmon fillets x 4 – skin on
- Fennel x ½ bulb & fronds
- Orange x 1 – segmented and 2 tbsp juice *see notes*
- Olive oil x 4 tbsp
- Salt
- Mixed leaves x 60g
- Vinegar x 1 tbsp
- Oregano x ½ tsp
- For the Beetroot Hummus-
- Cooked beetroots x 250g
- Garlic x 1 clove – crushed
- Lemon juice x 1 tbsp
- Cayenne pepper x pinch
- Cumin x ½ tsp
- Tahini x 1 tsp
- Olive oil x 1 tbsp
- Salt & pepper
Directions
Beetroot Hummus
- Blend all ingredients together in a food processor until smooth
- Store in an airtight container in the fridge for up to 5 days
Salad
- Slice fennel thinly using a sharp knife or mandolin
- Segment orange and combine with fennel *see notes*
- Mix 2 tbsp olive oil, orange juice, salt & oregano together
- Toss fennel and orange in dressing and top with some fennel fronds
Salmon
- Rub salmon in 2 tbsp olive oil and season them
- Cook on BBQ @ 160c skin side down for 6-8 minutes, flip and cook for a further 1-2 minutes until internal temperature is 52c
- Rest for 2-3 minutes before serving
- If using a grill pan, grill for 6-8 minutes on medium heat, flip and transfer to the oven for 3-4 minutes @ 160c until internal temperature is 52c
Tips/Tricks
- After segmenting your orange used the remaining rind/bits you trimmed to obtain the juice
- Resting the fish is as important as resting meat. This allows the juices to redistribute
- Cook the salmon skin side down on the grill – it’s much easier to slide a spatula under the skin than it is the flesh
- Don’t be tempted to turn the salmon before 6 minutes (unless you have a very thin fillet), the time on the grill will crisp up the skin but also make sure it won’t stick to the grill