Roasted Salmon with Yuzu Sauce, Fennel and Radish Salad
Succulent Salmon drizzled with a tangy, citrus sauce.
Ingredients
Main Dish
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Salmon Portions, Raw Skin On, Scaled 200 g 10 pc
Yuzu Sauce
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Butter 100 g
-
Yuzu Lemon Juice 80 ml
To Serve
-
Dill 50 g
-
Radish, sliced 200 g
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Sliced fennel 400 g
Preparation
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Main Dish
- Pan sear the salmon and lightly roast in the oven.
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Yuzu Sauce
- Combine the KNORR Hollandaise Sauce with the yuzu and butter and heat. *If yuzu lemon juice is not available, substitute with lemon juice.
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To Serve
- Serve with the fennel, radish and dill.
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