Women's Weekly Food

SALMONWITHFENNEL REMOULADEPREP +COOKTIME 4 0 MINUTES SERVES 81.5kg side ofsalmon,skinon2 tablespoonsoliveoil½cupcoarselychoppedfreshflat−leafparsley½cup coarselychoppedfresh mint1 clovegarlic, crushed2 teaspoonsfinely gratedlemonzest2 tablespoonscoarselychoppedcapers1 freshlongredchilli,sliced thinlyFENNEL REMOULADE1 tablespoon dijonmustard½cup(150g) mayonnaise2 tablespoonslemonjuice1 tablespoonfinely choppedfresh tarragon2 mediumfennel bulbs (600g),shaved1 Preheatoven to 20 0°C/18 0°Cfan.2 Place salmon ina large bakingdishlined withbakingpaper.Brush with halftheoil.Season.Bake, uncovered,for15 minutesor untilcookedasdesired.3 Meanwhile, make fennelremoulade.4 Combine parsley, mint,garlic, zest,capersand chilliinamedium bowl.5 Transfersalmontoaservingplatter. Sprinklewithparsleymixtureand drizzlewiththe remaining oil. Servewith remoulade.FENNELREMOULADECombine allofthe ingredientsin a medium bowl.Deck The Halls Feast