Step 1

Combine currants and ½ cup of the verjuice in a small bowl. Cover; stand until required.

Step 2

Preheat oven to 200°C (180°C fan-forced).

Step 3

Wipe salmon cavity clean; season inside and out. Fill cavity with onion, lemon, bay leaves and basil. Secure opening with skewers.

Step 4

Line a large oven tray with foil, then baking paper; grease paper with butter. Place salmon in the centre. Pour remaining verjuice over salmon; fold foil and paper over salmon to enclose tightly.

Step 5

Bake salmon for 50 minutes or until salmon is almost cooked through. Remove from oven; rest 20 minutes.

Step 6

Meanwhile, pick leaves from parsley; finely chop half the parsley stems. Reserve feathery fronds from fennel. Thinly slice fennel using a mandoline or V-slicer. Peel and core apples; cut into matchsticks using a mandoline or V-slicer.

Step 7

Carefully peel away skin from salmon. Transfer salmon to a large platter.

Step 8

Strain cooking juices into a small saucepan; place over high heat until hot.

Step 9

Place currant mixture, parsley leaves, chopped parsley stems, apple, fennel and oil in a large bowl; toss gently to combine. Season to taste. Top salmon with half the salad.

Step 10

Serve salmon with remaining salad and fennel fronds; drizzle with warm cooking juices