Slow-Roasted Salmon with Curry Mustard & Apple-Fennel Salad Recipe

Our estate chefs suggest pairing this flavorful salmon and curry salad dish with Biltmore® Reserve Chardonnay North Carolina. Handcrafted from grapes grown in our vineyard, this crisp, refreshing wine is one of several excellent choices in our family of dry white wines. While delicious any time of year, it’s a great way to celebrate the harvest season.

Wine Pairing Suggestion: Biltmore® Reserve North Carolina Chardonnay

Pair this flavorful salmon and curry salad dish with Biltmore® Reserve North Carolina Chardonnay for a delicious way to celebrate the harvest season.

Slow-Roasted Salmon with Curry Mustard & Apple-Fennel Salad Recipe

Total time: about 30 minutes        

Serving Size: 4 people

Ingredients:

• 1 pound center-cut salmon (skin and bloodline removed)
• Kosher salt to taste (enough for salmon, mustard, and salad)
• Olive oil for cooking salmon
• 1/3 cup Dijon mustard
• 3 tablespoons Thai curry paste
• Juice of 1 lemon
• 2 Granny Smith apples, cored and cut into thin strips
• 1 large fresh fennel bulb, cored and cut into thin strips
• ¼ cup white wine or cider vinegar
• 2 tablespoons sugar
• 1 head Bibb lettuce torn into bite-sized pieces
• 1/2 cup extra virgin olive oil

Instructions:

1. Preheat oven to 275 degrees.
2. Cut salmon into four equal portions. Line a sheet pan with foil and brush lightly with olive oil. Season both sides of salmon with salt and bake 15–17 minutes until center is just opaque.
3. 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.
4. In another bowl, combine cider vinegar with sugar. Add apple and fennel strips to the bowl of vinegar to prevent oxidation.
5. To serve, spoon curry mustard in a thin layer on each of four plates, reserving a little. Combine Bibb lettuce, oil, and mint in bowl with vinegar, apples, and fennel. Toss to coat lettuce and season with salt to taste. Portion salad on plates and top with salmon and a drizzle of reserved mustard sauce.