Salmon with Parsley & Chilli

Our Chilli explosion makes the flavours go boom! Try this recipe for a creamy oven baked salmon with parsley and an extra kick from the chilli.

What to shop

No of portions


1 fennel
1 onion
1 garlic clove
1 tbsp cooking oil
2.5 tbsp fish stock
250 ml water
2 tbsp white wine vinegar
300 ml cream
200 ml milk
300 ml crème fraiche
30 g flat leaf parsley
1.5 tbsp Santa Maria Chilli Explosion
500 g salmon fillets

Preheat the oven to 175 °C.
Slice and fry half of the fennel, onion and garlic in cooking oil until the vegetables are soft but not browned.
Add the fish stock, water and white wine vinegar and reduce by half.
Pour the cream and milk to the pan and let simmer for 15–20 minutes.
Strain the sauce and add crème fraiche, parsley and Chilli Explosion, stir and remove from the heat.
Cut the salmon into portions and place into the tray.
Pour over the sauce, then top with the rest of the sliced fennel and cook in the oven for 15–20 minutes.
Top the fish with a little extra Chilli Explosion and serve with boiled potatoes and a fresh salad.