Baked Salmon Pockets with Shaved Fennel and Cucumber Salad
Ingredients
- 4x 200g salmon fillets
- a pinch of ground saffron
- 1 tbsp lime juice
- 1 tsp garlic, minced
- 1 tsp salt
- ¼ tsp paprika powder
- ¼ tsp black pepper powder
- ¼ tsp ground turmeric
- 3 whole potatoes, thinly sliced
- 1 fennel bulb, finely sliced
- a handful of fresh dill
- 2 lemons, thinly sliced
- 1 orange, thinly sliced
Shaved Fennel, Cucumber, and Avocado Salad
- 100 g rocket leaves
- 100 g fennel, finely sliced with a mandolin
- 100 g cucumber, finely shaved with a mandolin
- 200 g avocado, cut into cubes or slices (depending on plates)
- 1 lemon, juiced
- ¼ cup olive oil
- black pepper, freshly ground
Instructions
- Prepare the marinade. In a large bowl, combine the lime juice, lime zest, olive oil, minced garlic, salt, paprika powder, black pepper, saffron, and ground turmeric. Stir to mix well. Add the salmon fillets and toss until they are thoroughly coated. Cover and marinate in the refrigerator for 30 minutes.
- Preheat the oven to 180°C. Prepare 4 sheets of parchment paper and fold them in half.
- Evenly distribute and place the sliced potatoes on the bottom half of each parchment sheet. Lightly season them with salt. Add equal portions of red onion slices, and fennel slices over the potatoes. Drizzle 1 teaspoon of olive oil over the vegetables and sprinkle with dill.
- Place a salmon fillet on top of the vegetables on each parchment sheet. Drizzle the remaining marinade over the salmon and top with lemon and orange slices.
- Fold the parchment paper over, starting at one corner, and pinch the edges to seal the packet.
- Bake the fish packets for 15 to 18 minutes on the centre rack in the oven. Remove and unwrap or cut open the top of each packet. Serve the salmon in the paper.
- In a small bowl, prepare the lemon vinaigrette by mixing lemon juice, olive oil, salt, and freshly ground black pepper. In a medium-sized bowl, toss the rocket, fennel, and cucumber with the lemon vinaigrette. Add some freshly ground black pepper and top with avocado cubes or slices.
- Serve the salmon packets with a side of the shaved cucumber and fennel salad. Enjoy your delicious meal!