Ora King Salmon Recipe
brussels sprouts · delicata squash · apple & fennel purée · apple mostarda
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Trim the Brussels sprouts and halve them. Slice the delicata squash into thin rings, removing seeds.
- 2
Roast the Brussels Sprouts and Squash
On a baking sheet, toss the Brussels sprouts and delicata squash with 2 tablespoons of olive oil, salt, and black pepper. Spread them out in a single layer and roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- 3
Prepare the Apple & Fennel Purée
While the vegetables are roasting, peel and chop the apples and fennel. In a saucepan, combine the chopped apples, fennel, 1 tablespoon of olive oil, and apple cider vinegar. Cook over medium heat until the apples and fennel are soft, about 10-12 minutes. Blend until smooth and set aside.
- 4
Cook the Ora King Salmon
Season the salmon fillets with salt and black pepper. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes. Flip the fillets and cook for another 3-4 minutes or until cooked through and flaky.
- 5
Plate the Dish
On each plate, spread a generous spoonful of the apple and fennel purée. Top with roasted Brussels sprouts and delicata squash, then place the salmon fillet on top. Finish with a drizzle of honey and a spoonful of apple mostarda.
