Sweet and Sour Salmon with Mussels and Clams

Mediterranean fennel, olives, and capers in sweet and sour sauce served with salmon, garlic mussels, and steamed clams.

Healthy Dinner Seafood Mediterranean Salmon

Estimated Nutrition

Calories

646.1

kcal / serving

2584.4 kcal total

Carbs

16.4g

per serving

65.4 g total

Fat

38.2g

per serving

152.8 g total

Protein

48.6g

per serving

194.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

White Wine Vinegar

Liquids

150

White Wine

NutsSeeds

clove

Garlic

sprig

Thyme

fresh

clove

Garlic

thinly sliced

tbsp

Parsley

finely chopped

to taste

Salt

to taste

Black Pepper

OilsFats

Olive Oil

used for shellfish

Other

piece

Black Olive

pitted and halved

Seafood

800

Salmon Fillet

skin on, pin boned

250

Mussels

cleaned and debearded

250

Clams

cleaned

Vegetables

piece

Fennel

cut into quarters

piece

Red Pepper

thickly sliced

piece

Carrot

thickly sliced

piece

Red Chilli

slit lengthways

tbsp

Caper

Method

Add sugar and vinegar to the vegetables and cook until slightly caramelised.

Season salmon skin with thyme and sear in a hot pan for three minutes per side.

Remove open shellfish and boil the remaining liquid until it reduces to a sauce.

Blanch fennel, pepper, and carrots in boiling water for three minutes then drain.

Discard any broken or open mussels and clams that do not close when tapped.

Plate the vegetables and salmon then garnish with shellfish and reduced sauce.

Fry garlic, chilli, olives, capers, and blanched vegetables in olive oil.

Soften garlic and chilli in a hot saucepan with oil.

Add shellfish, parsley, and wine then steam with a lid until shells open.