This is a simple but elegant Mediterranean dish that will have your guests asking for more.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author. Recipe from The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
– 5 tblpsn coconut oil
– 4x 150-g (6 oz) salmon fillets
– ¼ tsp salt
– 1 tsp freshly ground black pepper
– 1 bulb fennel, chopped
– 3 cloves garlic, chopped
– 150 g (6 oz) marinated artichoke hearts
– ½ cup sun-dried tomatoes, chopped
– 3 tsp fresh dill, chopped
– ½ cup lemon juice
– 500 g (20 oz) fresh spinach
Preheat oven to 200 °C. (400 F). Lightly coat the bottom of a shallow baking dish with 1 tbsp oil . Place salmon, skin-side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbsp oil over salmon and set aside.
In a frying pan, heat the remaining oil and add fennel, garlic and as many artichoke hearts as you like. (Drain and pat the artichokes dry before adding them.) Sauté for about 5 minutes. Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
Pour fennel mixture over the salmon and bake for 15–20 minutes until fish flakes with a fork. Meanwhile, thoroughly wash spinach and steam until wilted.
Place salmon on a plate of spinach and top with fennel mixture.
Image / Sean Shadbolt (www.foodphotography.co.nz)