Gigi Salmon

a recipe by Giselle Fernandez


Spice crusted roast Atlantic Salmon Fillet with shaved fennel, baby spinach and herb salad.

  • You will need:
    • 4 salmon fillets
    • spinach for 4
    • 1 head baby fennel
    • 1/2 bunch sweet basil
    • 1 bunch tarragon
    • 1 lemon
    • olive oil
    • sea salt and cracked black pepper

  • Spice crust ingredients:
    • 1 tbsp toasted fennel seeds
    • 1 tbsp toasted coriander seeds
    • 1 tsp sea salt

  • Crust the top of the salmon with the spice mix. Add to a heavy based fry pan with the spiced side of the salmon down to seal the fish and then roast for three minutes in a hot oven. That's the most important part.

  • Pick the fine tips off the fennel and discard the woody branches. Thinly slice 1/2 the fennel heads horizontally and mix with baby spinach, tarragon and basil leaves.

  • Season the salad with sea salt, black pepper and dress lightly with olive oil, lemon juice and zest. Place neatly on a main course plate and present the warm salmon on top.

  • A little boiled squash adds a little more substantial body to the dish if needed.

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