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Salmon with Green Goddess Dressing

Salmon with Green Goddess Dressing

Salmon with Green Goddess Dressing

Salmon with Green Goddess Dressing. This stunning, vibrant dish is the perfect centrepiece for your next al fresco feast. Filled with bright, bold colours, the whole roasted side of salmon is topped with fresh green goddess dressing and a beautiful, crisp ribboned salad. If you’re not cooking for a crowd, opt for salmon fillets instead.

Prep: 20 mins
Cook Time: 15 mins
Serves: 6 - 8

Method

Preheat the oven to 200°C. Drizzle the salmon with a little olive oil, season with salt and pepper, then transfer to the oven to roast for 15 minutes.

To make the dressing, peel and crush the garlic and roughly chop the herbs. Place in a food processor with the crème fraiche and mayonnaise and blend thoroughly. It will be quite thick, so you will need to give it a shake or a stir as you go. This could be done the night before to get a head start.

To make the salad, combine the lemon zest and juice, olive oil and mustard in a large bowl. Finely slice the fennel – you may want to use a mandolin – and toss it through the lemon dressing until lightly coated. Halve the tomatoes and slice the gherkins into thin strips, then mix into the fennel. Cut both ends off the cucumber and use a vegetable peeler to slice it into long ribbons. Fold the cucumber through the salad just before serving to ensure it stays crisp and fresh.

Remove the salmon from the oven and let cool for 5 -10 minutes. Top generously with the goddess dressing, smoothing slightly to cover the surface of the salmon. Scatter the salad across the top and sprinkle over the crispy capers and a few more dill fronds. Serve with gourmet baby potatoes tossed with parsley and lemon zest. 

 

Salmon with Green Goddess Dressing

Ingredients

1 side of salmon - pinned and boned

For the dressing:
1 cup mayonnaise
½ cup Zany Zeus crème fraiche
1-2 cloves garlic
½ cup fresh Italian parsley, stems included
½ cup fresh chives
½ cup fresh dill, plus extra for garnish

For the salad:
1 small telegraph cucumber
1 punnet cherry tomatoes, mixed colours
1 fennel bulb
1 lemon, zested and juiced
2 Tbsp olive oil
¼ cup Maison Therese sliced gherkins, drained
1 tsp grainy mustard

To serve:
2 Tbsp capers, fried in a little butter until crispy

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