Salmon W Fennel Orange And Rosemary Food

PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST

Steps:

• Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

SEARED SALMON WITH ORANGES AND FENNEL

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.

SALMON W/ FENNEL, ORANGE, AND ROSEMARY

Steps:

• In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
• Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
• Remove the skin and white from orange, and cut into wedges, toss with fennel.
• Serve skin side up on a bed of fennel and orange.

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.

TUNA STEAKS WITH ORANGE AND ROSEMARY

Steps:

• Cut tuna steak into 6 portions.
• Zest the oranges, then slice.
• Combine the zest with garlic, rosemary, salt, pepper, balsamic, and olive oil.
• Add fish and coat evenly in dressing. Let stand 15 minutes.
• In a hot grill pan, cook tuna steaks 3 to 4 minutes on each side.
• Top with green onions and garnish with orange slices.

ORANGE ROSEMARY SALMON

Steps:

• Pre-heat oven to 350:F and spray casserole dish with cooking spray.
• Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
• Lightly season with salt and black pepper.
• In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
• Press bouillon cube with a fork to dissolve.
• Bring sauce to a medium boil.
• Once sauce becomes syrupy, stir in garlic and remove from heat.
• Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
• Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
• Remove from oven and change setting to broil.
• Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
• (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
• Remove from oven and serve immediately.

CRANBERRY SAUCE WITH ORANGE AND ROSEMARY

Steps:

• Combine cranberries, sugar, orange juice and rosemary in a large sauce pan.
• Bring to a boil, reduce heat and simmer 1 minute.
• Remove from heat and add in the orange zest.
• Cover and cool.
• Return to room temperature before serving.

GRILLED HALIBUT WITH FENNEL, ORANGE, RED ONIONS AND OREGANO

Steps:

• Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
• Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
• Preheat a skillet over medium high heat.
• While the fish cooks, grate the zest of the orange and reserve.
• Peel the orange as you would a melon, removing all of the white parts.
• Cut the orange into thin slices across.
• To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
• Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
• Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano.
• Adjust the seasonings and serve the salad topped with the fish.