Slow-Roasted Salmon with Curry Mustard and Apple Fennel Salad
Biltmore Reserve North Carolina Chardonnay
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In honor of North Carolina Wine Month, our estate chefs created this traditional North Carolina recipe – delicious in September or any time of year.
Preparation Time: 1 hour
- 1 lb. sustainably raised salmon center cut - skinless - blood line removed
- 1/2 cup extra virgin olive oil + more for cooking salmon
- Kosher salt
- 3 tablespoons Thai curry paste
- 1/3 cup best-quality Dijon mustard
- Juice of 1 lemon
- 2 Granny Smith apples
- 1 large fresh fennel bulb
- 1/4 cup white wine or cider vinegar
- 2 tablespoons sugar
- 1/2 cup loosely packed fresh mint leaves
- 1 head Bibb lettuce torn into bite-sized pieces
Preheat oven to 275 degrees. Cut salmon into four 4-oz. portions. Line a sheet pan with foil and brush lightly with oil. Season both sides of salmon with salt and bake 15-17 minutes until center is just opaque. Combine mustard, curry paste, and lemon juice in a bowl and season with a pinch of salt. Thin with a small amount of water if too thick. In another bowl, combine cider vinegar with sugar. Core apples and fennel, and cut into thin strips, adding them to the bowl of vinegar to prevent oxidation.
To serve, arrange four plates and spoon curry mustard in thin layer on base of plate, reserving a little. Combine oil, Bibb lettuce, and mint in bowl with vinegar, apples, and fennel. Toss to coat lettuce and season with salt. Arrange salad on plate and top with salmon and a drizzle of reserved mustard sauce.