Roast salmon with fennel & apple salad

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 10

As one of the richest food sources of omega-3 fatty acids, it is recommended we eat oily fish such as salmon at least twice a week for good brain function and heart health. This is not difficult to do at all when you serve it with this fresh, crisp salad. The sweet and sour combination of apple and fennel not only complement each other, but together also cut through the richness of the salmon.

2.5kg whole salmon, cleaned, head removed 1 medium onion (150g), sliced thinly 1 medium lemon (140g), sliced

4 fresh bay leaves

6 sprigs fresh basil

2 tablespoons extra virgin olive oil

1 cup (250ml) verjuice lemon wedges, to serve

FENNEL & APPLE SALAD

¼ cup (40g) currants

¼ cup (60ml) verjuice (see notes, page 13) 80g fresh flat-leaf parsley stems

1 large fennel bulb (550g)

2 small fresh apples (260g)

¼ cup (60ml) extra virgin olive oil

1 Preheat oven to 200°C/180°C fan.

2 Wipe salmon cavity clean; season inside and out. Fill cavity with onion, lemon, bay leaves and basil. Secure opening with skewers.

3 Line a large oven tray with foil, then baking paper; brush paper with oil. Place salmon in the centre. Pour verjuice over salmon; fold foil and paper over salmon to enclose tightly.

4 Bake salmon for 50 minutes or until almost cooked through. Remove from oven; stand for 20 minutes.

5 Meanwhile, make fennel and apple salad.

6 Carefully peel away skin from salmon. Transfer salmon to a large platter. Remove skewers.

7 Strain cooking juices into a small saucepan; place over high heat until hot.

8 Top salmon with half the salad, drizzle with warm cooking juices. Serve salmon with remaining salad, reserved fennel fronds and lemon wedges.

FENNEL & APPLE SALAD Combine currants and verjuice in a small bowl. Cover; stand for 10 minutes or until required. Pick leaves from parsley; finely chop half the parsley stems, discard remaining stems. Reserve fronds from fennel. Thinly slice fennel using a mandoline or V-slicer. Peel and core apples; cut into matchsticks using a mandoline or V-slicer. Place currant mixture, parsley leaves, chopped parsley stems, apple, fennel and oil in a large bowl; toss gently to combine. Season to taste.