Ingredients
- 1 small red cabbage, trimmed and very finely shredded
- 2 bulbs of fennel, trimmed and finely shredded (keep the fronds for garnish)
- 1 packet radishes (125g), topped and quartered
- 200mls olive oil
- Juice of 1 orange
- Juice of 1 lemon
- 1 tbsp golden brown sugar
- 1 tbsp coriander seeds
- Salt and black pepper
- 1 x 1.5kg side of salmon, skinned, boned and trimmed
- 200mls creme fraiche
- A drizzle of Pernod (optional)
1 Set the oven to to 185 degrees.
2 Put the cabbage, fennel and radishes into a roasting tray.
3 Add most of the olive oil, orange juice, lemon juice, sugar, coriander seeds, salt and pepper.
4 Mix everything together and lay the salmon on top, pour over the remaining olive oil, then season the fish (this can be done in advance)
5 Bake in the oven for 25 minutes.
6 Meanwhile, mix the creme fraiche with the Pernod (if using) then drizzle this over the salmon. Garnish with the reserved fennel fronds.
7 To serve, flake the salmon apart roughly, then gently mix through the vegetables and serve with a little extra creme fraiche on the side.
