Baked Salmon Steaks with Fennel Salad
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoons vinegar
1 teaspoon Dijon mustard
2 x 200gram Salmon Steaks (skin on)
½ tablespoon each of finely chopped fresh chives and dill
100gm baby spinach leaves
1 medium apple sliced thinly
1 baby fennel bulb trimmed and sliced thinly
½ Lebanese cucumber, seeded and sliced thinly
¼ cup coarsely chopped fresh chives
1/8 cup coarsely chopped dill
Preheat oven to 100 degrees Celsius.
Place vinegar, oil, sugar and mustard into a bowl and stir well, add chives and dill and mix well. Add Salmon Steaks and coat well. Place in a baking dish and pop into the oven for approx 30 – 45 mins or until cooked through and flaky. Slow-roasted salmon looks bright orange when done, and will be moist in the centre.
Place remaining ingredients in a large bowl with the remaining dressing and toss gently to combine. Serve fish with salad.
Roasting salmon in a cool oven for a long time may sound counter intuitive, but slow roasted salmon yields a moist fillet that looks almost raw, yet it has a melty tender texture that’s full of flavour. As you can see but the little bit of white oozing from the Salmon, this steak is slightly overcooked.
With only 379 calories, 10 grams of carbs and 19 grams of fat (the good kind) this makes an awesome summer dish.
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Adapted from Women's Weekly Low-Carb Low Fat Recipe Book