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Fennel and herb-crusted salmon

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We make this dish with neat, 500g tailpieces of salmon -  skin on and boneless  - and coat them with a horseradish marinade. On the side, we dish up crunchy panko breadcrumbs enlivened with lemon zest, crushed fennel seeds and loads of chopped herbs, ready to coat the fish before cooking.
Salmon , fennel seeds, olive oil, garlic, parsley, thyme, lemon zest, black pepper, salt, panko breadcrumbs, horseradish.
CONTAINS:
Gluten, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 LARGE
ENERGY1090kj
PROTEIN7.3g
FAT TOTAL9.5g
- SATURATED1.5g
CARBS34.4g
- SUGARS4g
SODIUM2576mg
Large:
Serves 3-4 with accompaniments

Serve with the quinoa, pea and feta salad or potato gratin with  steamed greens and/or a leafy green salad. You could also roast some truss cherry tomatoes at the same time as the fish till starting to blister and split.

LOW CARB: Dish up with a big salad of rocket, finely sliced fennel, cucumber and radish with sprigs of dill or chervil and a lemon and olive oil dressing.

 

Frozen Product. Defrost in refrigerator. Cook and consume within 48 hours.

PLEASE NOTE: this product contains raw fish and should be fully cooked before consumption.  While every effort has been made to ensure the fish is bone and scale free, please be aware some may remain.

TO COOK: defrost fully, then remove the fish from the bag and place skin side down on a baking paper-lined oven tray. Coat the fish with the breadcrumb mix and drizzle with olive oil. Bake in a preheated 210C oven for 12-15 minutes or until the crust is golden and the fish is cooked through and serve.

PLEASE NOTE: cooking instructions are guidelines only. Ovens vary - adjust times and temperatures accordingly.