Herbed Salmon With Capers And Fennel Remoulade - cooking recipe

Ingredients

3 lb piece salmon fillet, skin on
2 tbsp olive oil
1 tbsp Dijon mustard
2/3 cup mayonnaise
2 tbsp lemon juice
1 tbsp finely chopped fresh tarragon
2 None medium bulbs fennel, shaved
1/4 cup each roughly chopped fresh flat-leaf parsley and mint
1 clove garlic, minced
2 tsp finely grated lemon zest
2 tbsp roughly chopped capers
1 None red chili, thinly sliced
None None Lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F. Place salmon in large ovenproof dish lined with parchment. Brush with half the oil; season. Bake for 15 mins, or until cooked as desired.
Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
Combine herbs, garlic, zest, capers and chili in a separate bowl.
Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.