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: 6
Ingredients (US & METRIC):
500g/ 18 oz baby potatoes, halved
1 large courgette, roughly chopped
2 red onions, halved & then quartered
350g/ 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
950g/ 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
Get the full method here: https://donalskehan.com/recipes/wood-fired-fennel-salmon-roasted-veg-lemon-aioli/
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