Herbed Salmon With Capers And Fennel Remoulade

• 3 pounds salmon fillet piece, skin on
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard
• 2/3 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon fresh tarragon finely chopped
• 2 bulbs fennel shaved
• 1/4 cup fresh flat leaf parsley each roughly chopped, and mint
• 1 clove garlic minced
• 2 teaspoons grated lemon zest finely
• 2 tablespoons capers roughly chopped
• 1 red chili thinly sliced
• 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, fennel shaved, flat leaf parsley, garlic, capers, red chili, lemon wedges

Taken from www.yummly.com/recipe/Herbed-Salmon-with-Capers-and-Fennel-Remoulade-1400547 (may not work)