Roasted Salmon With Fennel And Lime Food

BAKED SALMON WITH FENNEL & TOMATOES

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.

SALMON WITH LIME HERB BUTTER

Steps:

• Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
• In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
• Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
• To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.

SALMON WITH FENNEL

Steps:

• Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
• Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
• Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
• Let onion and fennel mix cool and spread evenly over the top of the salmon.
• Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
• Open and eat while hot.
• I serve with cous cous or rice and a salad.

SALMON WITH FENNEL

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.

SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES

Steps:

• Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
• Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
• Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

SALMON CONFIT WITH LIME, JUNIPER, AND FENNEL

Steps:

• Heat the oven to 325°F. Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later). Stir in the salt, pepper, and crushed juniper berries and fennel seeds. Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or an 8-inch cake pan will work).
• Thinly slice the remaining lime and lay the slices on the fish. Tuck the marjoram sprigs around the fish. Cover the fish with olive oil-you'll need at least ½ cup, possibly even 1 cup, to submerge it. Bake the fish until it's just cooked through, 15 to 20 minutes. (Thinner fillets may take less time-start checking at 10 minutes.)
• Remove the fennel fronds from the bulb and chop enough to make ½ cup. Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt. Juice the zested lime and add juice, to taste, to the fennel. Drizzle the fennel with oil. Serve the salmon and fennel sprinkled with flaky sea salt.

CITRUS SALMON WITH FENNEL, CITRUS AND MINT SLAW

Steps:

• Directions 1. Preheat your oven to 350F. 2. Zest one of your oranges. Cut the zested orange in half. Thinly slice one half, and juice the other half into a medium bowl. Segment your other orange. Place your orange segments in the medium bowl with the juiced orange. 3. Remove the fennel fronds from the fennel bulb, and chop up the fronds. Thinly slice the rest of your fennel on a mandolin. Add both the fronds and the thinly sliced fennel to your bowl with the orange segments. 4. Add your mint leaves to the citrus fennel slaw, chopping or tearing the larger leaves. Drizzle with 1 Tbsp of honey, lemon zest, lime zest, and season with salt and pepper to taste. Mix well and set aside. 5. Place your salmon skin side down on a baking sheet. Lightly drizzle with avocado oil, season with salt and pepper, and then lay your thin citrus slices on the salmon. Flip the salmon over so it is skin side up with the citrus on the bottom. Bake 16-22 minutes, depending on the thickness of your salmon. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the thickest part of the filet. 6. Remove the salmon skin, top with fennel slaw, and serve immediately.

ROAST SALMON WITH FENNEL

Steps:

• Preheat oven to 400 degrees. Spray a large baking sheet (at least half sheet pan size, which is 18"x13") with cooking oil spray.
• Toss sliced fennel bulb with 1 tablespoon olive oil and salt and pepper. Lay out in a single layer on the sheet pan. Roast for 10 minutes.
• Meanwhile, season salmon with salt and pepper. Toss cranberries with honey in a small bowl and set aside.
• After fennel has roasted for 10 minutes, remove from oven. Push the fennel to the sides of the pan to make room for the salmon. Lay out about 2/3 orange slices on the sheet pan. Place the salmon over the orange slices, skin-side down. Rub remaining 1 tablespoon olive oil over top of salmon. Top with remaining orange slices. Arrange the cranberries around the sides of the salmon with the fennel, BUT spray that area with cooking oil spray again before putting down the cranberries.
• Roast for 12-18 minutes, until salmon reaches internal temperature of 145 degrees or flakes easily with a fork. Garnish with reserved fennel fronds and serve with lemon.

BAKED ORANGE SALMON WITH FENNEL

Steps:

• Preheat the oven to 350 degrees F (150 degrees C).
• In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
• Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
• Bake for 20 to 25 minutes, or until fish flakes easily with a fork.

BAKED SALMON WITH POTATOES & FENNEL

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.

ATLANTIC SALMON GRILLED WITH FENNEL, LIME, AND SUMAC

Steps:

• To make the spice mix, dry the lime zest overnight, or put in a very low (about 170 degrees F) oven for 30 minutes. (This intensifies the lime flavour.)
• Mix the lime zest with the chili powder, fennel seeds, sumac, and salt and pepper.
• Preheat the oven to 250 degrees F.
• Brush the salmon all over with olive oil. Season the flesh with salt and pepper and sprinkle generously with the spice mix.
• Wrap in baking paper and transfer to a baking tray, skin-side down. Cook for 7 minutes then turn over and cook for another 6 minutes.
• This will be enough to cook the salmon rare to medium-rare.
• To make the salad, mix together the fennel, onion, and dried mint.
• Whisk together the extra-virgin olive oil and lime juice and season with salt and pepper. Dress the salad and crumble over the feta.
• For an attractive presentation, transfer the salmon to a large platter and unwrap it at the table.
• Recipe excerpted with permission from Moorish: Flavours from Mecca to Marrakech by Greg and Lucy Malouf (Hardie Grant Books, 2014)

SALMON WITH FENNEL AND LIME

Steps:

• Preheat oven to 200C. Lay the salmon on a roasting tray. Using a sharp knife, make deep slashes across the skin.
• Heat a frying pan and add 2 Tbsp oil. Add the onions, garlic and fennel. Season and cook gently for 10 minutes.
• Fill the cavity of the fish with the fennel. Add the bay leaves. Push the slices of lime into the skin then season well all over. Bake for 45 minutes.
• Slice the potatoes, rub with 3 Tbsp oil and thyme leaves. Season then lie on a baking sheet and cook with the salmon. Let the salmon rest for 15 minutes while making the hollandaise.
• Melt the butter and let cool. Pour the vinegar into a small saucepan with the pepper and water. Reduce until 1 Tbsp. Pour this mixture into a bowl that fits comfortably over a saucepan of barely simmering water. Whisk in the egg yolks one by one than add the butter a little at a time until the sauce is thick and creamy. Add lemon juice to taste.