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Donal Skehan
Wood Fired Fennel Salmon, Roasted Veg & Lemon Aioli | DonalSkehan.com
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Wood Fired Fennel Salmon, Roasted Veg & Lemon Aioli

July 14

Seeking out good quality fish from your local fishmongers is so worthwhile, and roasted in the oven with this fennel salt, it is simply delicious! Any leftovers of the aioli here will keep well in a jar in the fridge for up to 2 days.

  • serves Serves 6
  • time 1 hour 10 minutes

Method

  1. 1. Add the potatoes, courgette, red onions and cherry tomatoes to a large bowl. Season with plenty of salt & pepper and pour over the olive oil. Add the herbs and toss to combine.
  2. 2. Transfer the vegetables to a roasting tray and add to a wood fired pizza oven heated to 200˚C/400˚F for 30 mins. If you’re using a regular oven, ensure it is preheated to 200˚C/180˚C fan/ 400˚F/ Gas Mark 6. Halfway through, toss the vegetables to ensure even cooking.
  3. 3. While the vegetables are roasting, add 1 tablespoon of sea salt, lemon zest and the fennel seeds to a pestle & mortar. Season with a pinch of black pepper and grind to create a well mixed powder.
  4. 4. Spread the fennel salt mix over the salmon with the olive oil. Ensure the salmon is evenly coated on both sides. Leave to marinate while you make the lemon aioli.
  5. 5. Add the egg yolk, lemon juice and mustard to a bowl. Season with a pinch of salt and whisk to combine.
  6. 6. Add the garlic clove with a sprinkle of salt to a pestle & mortar, smash to create a paste and add to the egg mixture. Continuously whisk to combine and slowly pour in the oil a few drops at a time and then gradually pour a steady steam. Don’t add the oil too fast and ensure it’s completely incorporated before adding more. Whisk until completely emulsified before stirring through the parsley.
  7. 7. After 30 minutes, spread out the vegetables on the roasting tray and make room for the salmon. Add the salmon and transfer back to the oven for a further 20 minutes.
  8. 8. Once the salmon & vegetables are fully roasted, remove from the oven and serve on a platter, drizzling with the aioli and scattering with the rocket leaves & chive flowers. Give the salmon a final squeeze of lemon juice and enjoy!

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Ingredients

18 oz baby potatoes, halved

1 large courgette, roughly chopped

2 red onions, halved & then quartered

12 oz cherry tomatoes, halved

3 tbsp olive oil

Small handful rosemary, roughly chopped

Small handful thyme, roughly chopped

Large handful rocket leaves, arugula

2 tsp chive flowers, roughly chopped

Sea salt & freshly ground black pepper

For the fennel salted salmon:

1 tbsp fennel seeds

Zest of ½ lemon

2 pounds salmon fillet, skin on

1 tbsp olive oil

For the lemon aioli:

1 egg yolk

Juice of ½ lemon

½ teaspoon dijon mustard

1 clove garlic

3 tbsp olive oil

Small handful parsley, roughly chopped

500g baby potatoes, halved

1 large courgette, roughly chopped

2 red onions, halved & then quartered

350g cherry tomatoes, halved

3 tbsp olive oil

Small handful rosemary, roughly chopped

Small handful thyme, roughly chopped

Large handful rocket leaves, arugula

2 tsp chive flowers, roughly chopped

Sea salt & freshly ground black pepper

For the fennel salted salmon:

1 tbsp fennel seeds

Zest of ½ lemon

950g salmon fillet, skin on

1 tbsp olive oil

For the lemon aioli:

1 egg yolk

Juice of ½ lemon

½ teaspoon dijon mustard

1 clove garlic

3 tbsp olive oil

Small handful parsley, roughly chopped