Herbed Salmon With Capers And Fennel Remoulade

• 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

1. Preheat oven to 400u0b0F. Place salmon in large ovenproof dish lined with parchment. Brush with half the oil; season. Bake for 15 mins, or until cooked as desired.
2. Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
3. Combine herbs, garlic, zest, capers and chili in a separate bowl.
4. Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.

salmon fillet, olive oil, mustard, mayonnaise, lemon juice, tarragon, bulbs fennel, parsley, clove garlic, lemon zest, capers, red chili, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29177 (may not work)