Salmon with Fennel Salad
Red Centre Lime
Citrus australasica X Citrus x limonia
4 pieces of Salmon (approx. 120gr each)
1 Fennel bulb
1 Orange, in segments
1tsp ANISE MYRTLE, ground
1tsp SALTBUSH, ground
1tsp NATIVE BASIL, ground
80gr Fresh Breadcrumbs
Extra Virgin Olive Oil
Salt and Pepper
RED CENTRE LIME AGRUMATO OLIVE OIL
Mix all the herbs and spices with the fresh breadcrumbs and salt to taste. Slice the fennel thinly, place it in a bowl, add the orange segments mix and set aside.
Place the salmon pieces, skin down, on an oiled baking tray, sprinkle with salt and pepper to taste, cover with the breadcrumb mixture and drizzle with extra virgin olive oil.
Bake at 200C for about 5 minutes to medium.
Dress the fennel salad with salt, Red centre lime Agrumato Olive oil, divide it into the 4 serving plates, place the cooked salmon on top and serve.