Sweet, savoury and effortlessly elegant, this maple glazed salmon is proof that entertaining doesn’t have to be complicated. Finished with a crisp fennel, radish and quick-pickled onion salad, it’s a fresh, flavour-packed centrepiece that’s equally suited to a relaxed weeknight dinner or your next long lunch.
INGREDIENTS
1 tbsp Cobram Estate Light Extra Virgin Olive Oil
1 salmon side, skin on and pin boned
¼ cup maple syrup
1 tsp flaky salt
SALAD
1 tbsp Cobram Estate Light Extra Virgin Olive Oil
1 fennel bulb, thinly sliced (fronds reserved)
4 radishes, thinly sliced
1 red onion, thinly sliced
½ cup red wine vinegar
Salt and pepper, to season
INSTRUCTIONS
Preheat the oven to 240°C.
Line a baking tray with baking paper and place the salmon on the tray, skin-side down.
Combine the sliced red onion and red wine vinegar in a small bowl and set aside to pickle.
Mix the Cobram Estate Light Extra Virgin Olive Oil and maple syrup together, then brush over the salmon.
Sprinkle with flaky salt and bake for 15 minutes. Remove from the oven, brush with the remaining maple glaze and bake for a further 10 minutes.
While the salmon cooks, place the sliced fennel and radishes into a large bowl and drizzle with the Cobram Estate Light Extra Virgin Olive Oil.
Season with salt and pepper. Transfer the cooked salmon to a serving platter.
Top with the fennel and radish salad, pickled onions and the reserved fennel fronds.
Serve immediately.