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Roasted Quince, Fennel, Tangerine And Parsnip Over A Honey-Baked Salmon Filet

HollyPinafore's picture
Holly shows you one way to cook with a quince, a delicious fruit that tastes like both an apple and a pear.
Ingredients
For roasted vegetables and fruits
  Quince 1 Medium, cored and cut in 1/2" chunks
  Fennel bulb 1 , sliced roughly
  Tangerine 2 Medium (you can use orange or lemon)
  Parsnip 2 Medium
  Olive oil 4 Tablespoon, divided
  Sea salt To Taste
  Fresh rosemary/Dried rosemary 1 Teaspoon
  Pepper To Taste
For salmon
  Salmon filet 1 Medium
  Honey 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 400°F.
2. Using a sharp knife cut the tangerine in half and then slice each half in ¼ inch slices.
3. Cut parsnip into half lengthwise and then roughly chop them.

MAKING
4. In aluminium foil lined baking sheet, place fennel, tangerines, parsnip and quince, and spread in single layer.
5. Drizzle 2 tablespoons of olive and sprinkle sea salt. pepper and rosemary on top and stir to coat the vegetables.
6. Cover the vegetable and fruits with aluminium foil on the top and roast in oven for 20 minutes.
7. Remove the foil and roast for more 20 minutes.

FINALIZING
8. In aluminium foil lined baking sheet, place the salmon fillet and sprinkle it with remaining olive oil, salt, pepper and honey on each side.
9. Bake in the oven for 10 minutes or until the fish flakes easily with fork.

SERVING
10. Serve the salmon with the side of roasted vegetables and fruits.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Healthy
Restriction: 
High Protein
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
75 Minutes
Want an interesting topping for your baked salmon? Then watch this video and learn to make a tasty topping with quince, a yummy fruit that not a lot of people know how to handle. Be one of the lucky few!

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