Herbed Salmon with Capers and Fennel Remoulade

RECIPESPLUS
13Ingredients
40Minutes
470Calories

Ingredients

US|METRIC
  • 3 pounds salmon fillet (piece, skin on)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh tarragon (finely chopped)
  • 2 bulbs fennel (shaved)
  • 1/4 cup fresh flat leaf parsley (each roughly chopped, and mint)
  • 1 clove garlic (minced)
  • 2 teaspoons grated lemon zest (finely)
  • 2 tablespoons capers (roughly chopped)
  • 1 red chili (thinly sliced)
  • lemon wedges (to serve)
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    Directions

    1. Preheat oven to 400°F. Place salmon in large ovenproof dish lined with parchment. Brush with half the oil; season. Bake for 15 mins, or until cooked as desired.
    2. Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
    3. Combine herbs, garlic, zest, capers and chili in a separate bowl.
    4. Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.
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    NutritionView More

    470Calories
    Sodium13% DV310mg
    Fat49% DV32g
    Protein69% DV35g
    Carbs2% DV7g
    Fiber4% DV<1g
    Calories470Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol100mg33%
    Sodium310mg13%
    Potassium670mg19%
    Protein35g69%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber<1g4%
    Sugars1g2%
    Vitamin A6%
    Vitamin C35%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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