Roast orange and herb salmon
"If you're looking for something impressive and substantial to serve the hungry masses, try this baked salmon with shallot vinaigrette. Before cooking, fragrant bay leaves and slices of orange are slotted into the side of fish, whilst white wine and fennel seeds are sprinkled over the top."
Prep time:
10 min
Cook time:
45 min
Servings:
12 people
Health Score
High
Medium
Low
8.6 / 10
High score
Glycemic Index
Index
36
LowLoad
3
LowNutrition per serving:
| Calories | 580.05 kcal | 29% |
| Fat | 37.30 g | 53% |
| Carbs | 8.17 g | 3% |
| Sugars | 5.64 g | 6% |
| Protein | 51.64 g | 103% |
| Sodium | 124.72 mg | 6% |
| Fiber | 1.66 g | 6% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 36 Low |
Glycemic Load 3 Low |
Ingredients
3-3½kg (6-7lb) whole salmon, cleaned, gutted, head and tail removed
10 bay leaves
2½ oranges, sliced
25g (1oz) flat-leaf parsley
2 red onions, cut into wedges
2 tbsp extra-virgin olive oil
125ml white wine
1 tbsp fennel seeds
3 small shallots, finely diced
3 tbsp white balsamic vinegar or white wine vinegar
3 plum tomatoes, deseeded and diced
small handful pitted black olives, diced
4 tbsp extra-virgin olive oil
½ orange, juiced
1-2 tbsp chopped parsley
Directions
Read the directions for this recipe at Tesco Real Food
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