Three healthy recipes straight from the pages of Luke Hines’s cookbook, Eat Clean.
ORANGE & HAZELNUTCRUSTED SALMON FILLETS WITH CHERRY TOMATO, FENNEL & OLIVE SALAD
SERVES 4 PREP 20 MINS COOK 15 MINS ✚ 100g (¾ cup) ✚ 1 large fennel bulb, toasted hazelnuts, thinly sliced plus extra to serve ✚ 200g cherry ✚ 2 tbsp coconut oil, tomatoes melted ✚ 50g black olives, ✚ 2 oranges, 1 juiced pitted and halved and zested, ✚ sea salt and 1 peeled and freshly ground segmented black pepper ✚ 4 x 150–180g ✚ 3 large handfuls of salmon fillets, rocket, watercress skin removed or micro herbs
ONE Get started by preheating the oven to 200°C and lining two baking trays with baking paper.
TWO Using a mortar and pestle, pound the hazelnuts together with 1 tbsp of the coconut oil and the orange zest and juice to form a lovely, smooth paste. Set aside. THREE Arrange the salmon fillets on one of the prepared trays and bake for 5 mins. Turn fillets over, top with the hazelnut mixture and cook for a further 5 mins, or until the fish is cooked through and the hazelnut crust is golden brown. Set aside to rest. FOUR Meanwhile, place the sliced fennel, cherry tomatoes and olives on the other baking tray, drizzle with the remaining tbsp of coconut oil and season well with salt and pepper. Roast for 15–20 mins, or until the fennel is beautifully golden and starting to shrivel. Remove from the oven and leave to cool slightly, then tip into a bowl and mix together with your choice of salad greens and the orange segments.
FIVE Divide the salmon fillets and salad among four plates, scatter over a few extra toasted hazelnuts and serve.
Luke’s food philosophy is based around the paleo way of eating – he encourages us to avoid or limit grains, dairy, gluten and refined sugar, listen to our bodies and eat intuitively. Recipes extracted from Eat Clean by Luke Hines (Plum), $39.99. Available now.