Simple and flavourful, this oven-poached salmon is
best enjoyed with a fresh herb salad and crusty baguette. Take it to the table in the Signature Shallow
Casserole to serve from.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 500ml dry white wine
- 1kg side of Norwegian salmon
- 1 lime, sliced into rounds
- 1 grapefruit, sliced into rounds
- 1 lemon, sliced into rounds
- 1 orange, sliced into rounds
- 150g butter
- 60ml honey
- Sea salt and freshly ground black pepper
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Method
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1Preheat the oven to 200°C/180°C fan/gas mark 6.
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2Place the white wine into a Le Creuset 26cm Signature Shallow Casserole. Place the salmon in the base of the casserole with the citrus slices arranged on top.
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3Drizzle with the honey and dot with butter. Poach in the oven for 10 – 15 minutes, depending on your cooking preference. Season to taste.
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4Serve with a fresh herb salad and crusty baguette.
