Baked salmon, warm red cabbage, fennel and Pernod crème fraiche

Serves: 8
Course: Main Course
Cooking Time: 0 hr 45 mins
  • 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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford