ROAST SALMON WITH FEN­NEL & AP­PLE SALAD

PREP + COOK TIME 1 HOUR 15 MIN­UTES

The Australian Women’s Weekly Food Magazine - - Book Extract -

(+ STAND­ING) SERVES 10

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

(see tips on page 133) lemon wedges, to serve

FEN­NEL & AP­PLE SALAD

¼ cup (40g) dried cur­rants

¼ cup (60ml) ver­juice

80g fresh flat-leaf pars­ley,

leaves and stems

1 large fen­nel bulb (550g)

2 small 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 for 2 min­utes or un­til hot. 8 Top salmon with half the salad; driz­zle with warm cook­ing juices. Serve salmon with re­main­ing salad, re­served fen­nel fronds (from salad) 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.

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