SALMON WITH FENNEL
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 10 to 15 servings
Number Of Ingredients 10
Steps:
- Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
- Preheat the oven to 500 degrees F.
- Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
- Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
- Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
- Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
- Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.
CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM
Provided by The Hearty Boys
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
- Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
- When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
- To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
- Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
- Transfer to a decorative bowl for serving.
CHARDONNAY POACHED SALMON WITH FENNEL AND ORANGE
You'll love how unbelievably easy this decadent recipe is. You won't believe the method I used to ensure a perfectly cooked salmon! This works as an elegant hors d'oveurves for any party or as a super simple Sunday family dinner. And, as all of my recipes that I post, all 4 of my small children ate every bit of this dinner and loved it.
Provided by Healthy Mamma
Categories Quick and Easy
Time 1h10m
Number Of Ingredients 16
Steps:
- FOR FISH Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles. Combine orange juice, Chardonnay, fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes. Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 min until done. When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow. CAPER CREME SAUCE Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.
Nutrition Facts : ServingSize 273 g, Calories 159, Fat 4.98 g, TransFat 0.0 g, SaturatedFat 2.92 g, Cholesterol 15 g, Sodium 133 g, Carbohydrate 13.71 g, Fiber 3.5 g, Sugar 5.84 g, Protein 2.5 g
BAKED SALMON WITH FENNEL & TOMATOES
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium
EASY POACHED SALMON
Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 15
Steps:
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
Nutrition Facts : Calories 415 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 1.2 milligram of sodium
ROASTED SALMON WITH FENNEL AND LIME
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Provided by Melissa Clark
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
- Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
- Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
- Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
- Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
- When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams
BAKED SALMON WITH POTATOES & FENNEL
This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner
Provided by Good Food team
Categories Fish Course, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
- Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
- Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 671 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SEARED SALMON WITH ORANGES AND FENNEL
Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently.Set aside.
- In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cookuntil browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired.
Nutrition Facts : Calories 336 g, Fat 15 g, Fiber 3 g, Protein 35 g
More about "chardonnay poached salmon with fennel and orange food"
SLOW ROASTED SALMON WITH FENNEL AND ORANGE
CHARDONNAY POACHED SALMON WITH FENNEL AND ORANGE
From tastykitchen.com
5/5 (1)
POACHED SALMON WITH FENNEL AND ORANGE - TODAY'S PARENT
From todaysparent.com
2.8/5 (51)Category RecipesServings 4Calories 379 per serving
CHARDONNAY-POACHED SALMON WITH FENNEL & ORANGE
From food.com
Servings 16Total Time 50 minsCategory Low CholesterolCalories 146 per serving
POACHED SALMON WITH FENNEL, OLIVES, AND ORANGE RECIPE | POACH
From hannaford.com
CHARDONNAY POACHED SALMON WITH FENNEL AND ORANGE
From pinterest.com
POACHED ORANGE-FENNEL SALMON WITH DILL CRèME - SUNSET …
From sunset.com
OUR ADVICE FOR PAIRING WINE WITH SALMON | WINE FOLLY
From winefolly.com
SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES
From bonappetit.com
SLOW COOKER POACHED SALMON WITH FENNEL AND ORANGE - CHATELAINE
From chatelaine.com
CHARDONNAY POACHED SALMON - BRIGHAM AND WOMEN’S …
From brighamandwomens.org
POACHED SALMON WITH FENNEL & LEMON - EATINGWELL
From eatingwell.com
OIL-POACHED TUNA WITH FENNEL AND ORANGE RECIPE - GRACE …
From foodandwine.com
SLOW ROASTED SALMON WITH ORANGE + FENNEL - COLEY …
From coleycooks.com
COLD POACHED SALMON WITH CUMIN YOGURT SAUCE - FOOD …
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love