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spring 2010

I really appreciate how easy salmon is to prepare. It's wonderful to have something so tasty and healthy on call. Baked Salmon is a breeze to assemble - the most important trick with this recipe is to ensure that the potatoes are sliced paper thin so that they cook through quickly.

  • Baked Salmon with Fennel, Potato and Olives
  • 4x 150 gram portions of fresh salmon
  • 3 to 4 potatoes, variety suitable for roasting and baking
  • 1 to 2 fennel bulbs
  • 2 tablespoons of olive oil
  • ½ cup of black olives, I used Kalamata
  • sprig of fresh thyme
  • sea salt and black pepper
  1. Preheat your oven to 180°C (356°F)
  2. Scrub and rinse the potatoes and fennel well, then slice the potatoes and fennel bulbs paper thin using a sharp chefs knife or mandoline.
  3. Line a large baking dish with parchment baking paper and scatter a layer of the potatoes and fennel with a good splash of olive oil.
  4. Place over the portions of salmon and sprinkle with the olives, thyme and seasoning.
  5. Bake for 15 to 20 minutes or until the potatoes are tender, golden and cooked through.
  6. Serves 4

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Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
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