Herb & fennel crusted salmon
This herb and fennel-crusted salmon might just be my new favourite way to eat it. I love salmon raw, poached, grilled and pan-fried, but this flavour-packed crust gives it an amazing texture and it’s so easy to do. I love recipes that kind of cook themselves and require minimal prep. Perfect for when you are time-strapped but want to impress.
I paired it with the De Wetshof Estate The Site Chardonnay, a classic wine with typical Chardonnay characteristics of nuttiness & vanilla. It’s a beautiful and complex wine with bold flavours that are well served with something a little special.
It cuts through the fattiness of the salmon and marries perfectly with the fennel. Made from grapes that come from perfectly located vineyards that date back to 1986, this wine is made in the vineyard as much as it’s made in the cellar. It spends one year in French oak barrels to give it more character.
I added fennel seeds to the sweet potatoes too, along with thyme and olive oil, and both crisped up beautifully adding amazing flavour. The hint of fennel seeds in the salmon crust gets toasted off first to release their aromatics. It doesn’t overpower in an aniseedy kind of way and my favourite fennel salad with radish and lemon would be perfect to accompany this dish.
In case you missed them, I’m producing a series of recipes that pair well with the delectable range of Dewetshof Estate Chardonnays and so far I have done:
Risotto alla Milanese with brown butter pan-fried prawns
pasta in a creamy roasted onion & fennel sauce with pork meatballs & gorgonzola
Jamie Oliver’s chicken in milk
A few other fish & seafood recipes you might like:
Baked whole trout with herbs and lemon
Mussels with white wine garlic and cream
Creamy salmon pasta with spinach, capers & lemon
Creamy Tuscan salmon with sun-dried tomatoes
Trout en Papillote with fennel
Prawn pasta with tomato, garlic & cream
Jamie Oliver’s fantastic fish pie
Recipe – serves 2
Herb & fennel crusted salmon
Ingredients
Salmon
- 550 – 600 gm salmon
- ½ cup Asian panko crumbs
- 3 Tbsp olive oil
- ¼ cup flat leaf parsley finely chopped 2 Tbsp
- 1 tsp chopped thyme leaves
- 1 tsp fennel seeds lightly toasted
- zest from half a lemon
- sea salt & black pepper
Roast sweet potatoes
- 3 medium orange sweet potatoes peeled and cut into wedges
- approx 3 – 4 Tbsp olive oil
- 1 tsp fennel seeds raw
- 4 sprigs thyme
- about 8 cloves garlic bruised
- salt and pepper
Horseradish crème fraiche
- ¼ cup crème fraiche
- 2 tsp freshly squeezed lemon juice
- 1 tsp creamed horseradish
- salt and black pepper
Instructions
- Preheat the oven to 200C. Toss the sweet potatoes in the olive oil and spread on a baking tray in a single layer. Sprinkle over the fennel seeds, thyme stalks and salt & pepper. Roast for 30 – 40 minutes until golden brown.
- Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down.
- Mix all the crumb ingredients together and spread evenly over the salmon. Bake for 15 – 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
Notes
*This post is sponsored by De Wetshof Estate
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I’m trying this recipe this weekend Sam. I’m so bored of grilled salmon and this looks like a magic way to jazz things up a bit. Thank you!! Tamsin
Hi Tamsin, I hope you enjoy it as much as I did. S xx