Salmon With Fennel And Cognac Sauce Food

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SALMON WITH FENNEL



Salmon With Fennel image

Make and share this Salmon With Fennel recipe from Food.com.

Provided by ieatfoOOod

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 fresh atlantic salmon fillet
1 large fennel bulb
1 large onion
1 lemon
2 garlic cloves
salt & pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 260.3, Fat 13, SaturatedFat 1.9, Cholesterol 55.1, Sodium 118.7, Carbohydrate 15.8, Fiber 5.1, Sugar 2.2, Protein 23.2

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

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

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

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 FENNEL & TOMATOES



Baked salmon with fennel & tomatoes image

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

2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomato
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives (optional)

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

SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

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



Slow-Roasted Salmon with Fennel, Citrus, and Chiles image

This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.

Provided by Alison Roman

Categories     Citrus     Fish     Roast     Dinner     Seafood     Salmon     Fennel     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Christmas Eve

Yield 6 servings

Number Of Ingredients 10

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt, coarsely ground pepper
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

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.

PAN-ROASTED SALMON WITH FENNEL PUREE



Pan-Roasted Salmon with Fennel Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Steps:

  • For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
  • For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
  • Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
  • To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
  • Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

BAKED ORANGE SALMON WITH FENNEL



Baked Orange Salmon with Fennel image

A surprisingly good and healthy dish for guests or family. Salmon fillets are roasted with fennel bulb in an orange sauce.

Provided by ellenmoriah

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 2

Number Of Ingredients 5

1 small fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
½ cup orange juice
1 pinch Old Bay Seasoning™

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.

Nutrition Facts : Calories 470 calories, Carbohydrate 11.3 g, Cholesterol 110.6 mg, Fat 28.7 g, Fiber 2.2 g, Protein 40.1 g, SaturatedFat 5.3 g, Sodium 156.8 mg, Sugar 5.3 g

WILD SALMON WITH FENNEL AND PISTACHIOS



Wild Salmon With Fennel and Pistachios image

Assertively flavorful, lush-textured wild Pacific salmon - notably king, but also sockeye - are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round, Pacific salmon is a late spring through summer catch. Its richness makes a fairly modest portion satisfying. In this recipe I paired it with fennel, pistachios and lemon. I started the fish fillet in a very hot oven (not quite volcanic, but about as hot as a home oven can get) then immediately cut the temperature down and let the salmon cook for another 15 to 20 minutes. It's a fail-safe technique that guarantees against overcooking.

Provided by Florence Fabricant

Categories     seafood, main course

Time 40m

Yield 6 servings

Number Of Ingredients 7

2 medium-size fennel bulbs
4 tablespoons unsalted butter, softened
2 pounds king salmon fillet, skin on and pin bones removed
Salt and ground black pepper
2 tablespoons shelled unsalted pistachios, lightly toasted and coarsely chopped
3 tablespoons lemon juice
1/2 cup dry white wine

Steps:

  • Heat oven to 500 degrees. Trim any fronds from the fennel and chop 3 tablespoons of them and set aside. Thinly slice the fennel bulbs, discarding the cores. Select a baking dish or heavy skillet, which can go on top of the stove, to fit the salmon. Place it in the oven, add 1 tablespoon of the butter and when the butter has melted after a minute or so, scatter the fennel bulbs in the pan, turning it with tongs to coat with butter. Return pan to the oven for 10 minutes.
  • Place the salmon, skin side down, in the baking dish on top of the fennel, season with salt and pepper and dot with 1 1/2 tablespoons of the butter. Return the pan to the oven. Reduce the heat to 225 degrees. Let bake 15 minutes for rare, 20 minutes for medium-rare. Turn off oven.
  • When the salmon is done, transfer it to an oven-proof serving platter and surround with the cooked fennel. Tent with foil. Place in the turned-off oven with the door slightly ajar to keep warm.
  • Place the baking pan on top of the stove on medium-high heat. Add the pistachios and give them a quick stir. Add the lemon juice and wine and bring to a lively simmer. Reduce the liquid to about 1/3 cup. Lower heat and whisk in the remaining 1 1/2 tablespoons butter bit by bit. Season the sauce with salt and pepper, remove the fish and fennel from the oven and spoon the sauce over the fish. Strew the reserved fennel fronds over top and serve.

SALMON WITH FENNEL AND COGNAC SAUCE



Salmon With Fennel and Cognac Sauce image

An original recipe I came up with that turned out well. At first I thought the sauce was a little bit thin but it turned out to make a nice dipping sauce for the salmon and salad.

Provided by Peter J

Categories     Australian

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

500 g salmon steaks
1 tablespoon butter
2 garlic cloves
1/2 teaspoon fennel seed
1 leek, very finely chopped, white section only
3 tablespoons cognac
1 cup low-fat plain yogurt
1 lemon, juice of
1/8 teaspoon ground black pepper
4 sprigs parsley

Steps:

  • Melt butter in saucepan over medium heat.
  • Add garlic, fennel seeds and leek and gently saute for around 5 minutes.
  • Add yoghurt and lemon juice, mix well, and return to heat.
  • Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently.
  • Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes.
  • Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
  • Once the fish is cooked plate up, stir the sauce and pour over the salmon.
  • Garnish with parsley.
  • Serve with fresh salad and/or light vegetables.

Nutrition Facts : Calories 673.6, Fat 34.5, SaturatedFat 10, Cholesterol 167.7, Sodium 270.7, Carbohydrate 33.1, Fiber 1.3, Sugar 25.7, Protein 56.3

BAKED SALMON WITH POTATOES & FENNEL



Baked salmon with potatoes & fennel image

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

2 small baking potatoes (about 350g/12oz), thinly sliced
1 large fennel bulb , sliced into thin wedges, fronds reserved
2 boneless, skinless salmon fillets
2 tbsp olive tapenade
½ lemon , cut into wedges

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



Seared Salmon with Oranges and Fennel image

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

2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
1/4 cup pitted green olives, halved
2 tablespoons fresh lemon juice
2 teaspoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)

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

MARY BERRY'S SALMON AND FENNEL ONE-POT WONDER



Mary Berry's Salmon and Fennel One-pot Wonder image

Mary Berry's comforting one-pot salmon and fennel is a quick, easy and restorative midweek meal. As seen on her BBC2 series Simple Comforts.

Provided by Mary Berry

Categories     Dinner

Number Of Ingredients 1

Fennel, Salmon

Steps:

  • Melt the butter in a large, wide-based pan over a gentle heat. Add the shallots and fennel and fry over a high heat for about 2-3 minutes. Lower the heat, cover the pan with a lid and continue to cook for about 8-10 minutes until tender. Pour in the wine and boil to reduce by half, then stir in the crème fraîche and bring to the boil. Season with salt and pepper, then place the salmon strips in a single layer in the sauce. Cover the pan and simmer gently for about 4 minutes until the salmon is nearly cooked. Add the peas, pushing them under the sauce, and continue to cook for about 3 minutes. Stir in the lemon juice, check the seasoning and sprinkle with parsley. Serve with the sauce and some rice, mashed potato, grains or crusty bread. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

SALMON WITH FENNEL AND PERNOD



Salmon with Fennel and Pernod image

Provided by Bon Appétit Test Kitchen

Categories     Sauté     Quick & Easy     Low Cal     Dinner     Salmon     Pernod     Fennel     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur

Steps:

  • Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
  • Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
  • Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
  • Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

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Total Time 15 mins


ROASTED LANGOUSTINE AND SALMON WITH... - THE CATERER
200g fennel 3 x 400g batons of salmon 30 x No1 or 45 x No2 langoustines. LANGOUSTINE STOCK (to yield 1 litre) 30 or 45 langoustine carcasses mirepoix of vegetables fish stock wine glass of Cognac fish trimmings saffron 6 leaves of gelatine. SAUCE. 200g cherry tomatoes 200ml olive oil 1tsp white wine vinegar salt. TAPENADE. 400g olives 80g fresh …
From thecaterer.com
Estimated Reading Time 1 min


ROASTED FENNEL AND RED ONION SALMON RECIPE - REAL SIMPLE
In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 …
From realsimple.com
3.5/5 (155)
Total Time 40 mins
Servings 4
Calories 395 per serving


SALMON WITH FENNEL AND PERNOD RECIPE - BON APPéTIT
Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes.
From bonappetit.com
5/5 (6)
Servings 2


SALMON & FENNEL WITH ROASTED-LEMON VINAIGRETTE RECIPE ...
In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes. Squeeze the ...
From myrecipes.com
5/5 (6)
Total Time 30 mins
Servings 4
Calories 372 per serving


COLD POACHED SALMON RECIPE - ANDREW ZIMMERN - FOOD & WINE
In a fish poacher or a pot large enough to hold the salmon, combine the wine, onion, celery, peppercorns and parsley. Add 3 inches of water and bring to a boil.
From foodandwine.com
5/5
Total Time 1 hr 30 mins
Servings 8-10


SALMON FILLET WITH FENNEL RECIPE | EAT SMARTER USA
Season the salmon fillets with lemon juice, salt and pepper and place in an ovenproof baking dish. Add in white wine and water just to cover, and cover with parchment paper. Let poach in a preheated oven for 15-20 minutes at about 200°C (approximately 400°F). Remove the fish from the marinade; wrap in foil and keep warm in the oven at 80°C …
From eatsmarter.com
5/5 (1)
Total Time 40 mins
Servings 4


SALMON WITH FENNEL - FOOD NETWORK
Add the thyme leaves, fennel fronds, orange zest, orange juice, 2 tsp of salt and 1 tsp of pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper. 3) 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 ...
From foodnetwork.co.uk
Cuisine American
Category Main-Course, Lunch
Servings 10


SALMON RECIPES - BBC GOOD FOOD
Pan-fried salmon. A star rating of 4.7 out of 5. 30 ratings. Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper. 6 mins.
From bbcgoodfood.com


RECIPES BY CUISINE - AMERICAN - OSTER CANADA
In an Oster® Food Steamer, steam the yellow squash until tender-crisp, about 2-3 minutes. Heat a nonstick skillet over moderate heat. Stir in the fennel seeds and fry until they darken a few shades. Add half of he butter to the squash. Mix together and saute for 1-2 minutes. Season with salt and pepper. Serve hot, sprinkled with pistachios and drizzled with remaining butter or oil. …
From oster.ca


10 BEST POACHED SALMON WITH CREAM SAUCE RECIPES - YUMMLY
Roasted Tomato Pesto Cream Sauce Lucky 32. chopped garlic, heavy cream, Roma tomatoes, butter, cream, salt and 2 more.
From yummly.com


SALMON WITH FENNEL AND COGNAC SAUCE RECIPES
SALMON WITH FENNEL AND COGNAC SAUCE. an original recipe i came up with that turned out well. at first i thought the sauce was a little bit thin but it turned out to make a nice dipping sauce for the salmon and salad. Time: 40 minutes. Steps: melt butter in saucepan over medium heat; add garlic , fennel seeds and leek and gently saute for around 5 minutes; add yoghurt …
From tfrecipes.com


POACHED SALMON WITH FENNEL & LEMON RECIPE - EATINGWELL
Combine sliced fennel, wine, lemon slices, garlic, coriander seeds and fennel seeds in a large high-sided skillet or large pot. Place salmon, skin-side up, on top. Add water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Reduce heat to low, cover and cook until the fish is just cooked through, about 3 minutes. Transfer the salmon to a plate.
From eatingwell.com


BROILED SALMON FILLETS - DINNER AT THE ZOO
Coat a sheet pan with cooking spray. Place the olive oil, brown sugar, soy sauce, lemon zest, lemon juice, parsley, thyme, salt, pepper and garlic in a bowl. Whisk to combine. Add the salmon, toss to coat evenly. Place the salmon fillets on the prepared sheet pan. Broil for 10-15 minutes or until salmon is browned and opaque.
From dinneratthezoo.com


PAN-SEARED SALMON WITH FENNEL, CAPERS, AND OLIVES | SUNBASKET
While the fennel and sauce cook, prepare the salmon. 3. Prep and cook the salmon. Pat the salmon dry with a paper towel; season generously with salt and pepper. In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until …
From sunbasket.com


SALMON WITH FENNEL AND COGNAC SAUCE - NOT-SO-BAD STREET TALK
Salmon With Fennel and Cognac Sauce Time: 40 mins Ingredients. 500 g salmon steaks; 1 tablespoon butter; 2 garlic cloves; 1/2 teaspoon fennel seed; 1 leek, very finely chopped, white section only; 3 tablespoons cognac; 1 cup low-fat plain yogurt; 1 lemon, juice of; 1/8 teaspoon ground black pepper ; 4 sprigs parsley; Directions. 1 Melt butter in saucepan …
From demimba.blogspot.com


SALMON WITH FENNEL AND COGNAC SAUCE- TFRECIPES
SALMON WITH FENNEL AND COGNAC SAUCE. an original recipe i came up with that turned out well. at first i thought the sauce was a little bit thin but it turned out to make a nice dipping sauce for the salmon and salad. Time: 40 minutes. Steps: melt butter in saucepan over medium heat; add garlic , fennel seeds and leek and gently saute for around 5 minutes; add yoghurt …
From tfrecipes.com


COGNAC AND SALMON RECIPES (7) - SUPERCOOK
Supercook found 7 cognac and salmon recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list cognac and salmon. Order by: Relevance. Relevance Least ingredients Most ingredients. 7 results. Page 1. Salmon With …
From supercook.com


PAN-SEARED STEAK WITH COGNAC SAUCE RECIPE - FOOD NEWS
Add the cognac; bring to a boil and boil until the pan juices are reduced by half, about 5 minutes. Stir into the shallot sauce any juices that accumulated around the steaks. Spoon the sauce over the steaks. Makes 4 servings *To keep the fennel seeds from flying all over the place as you chop them, drizzle them with a drop or two of olive oil.
From foodnewsnews.com


SALMON WITH VEGETABLES IN FENNEL SEED BUTTER SAUCE RECIPE ...
1 Prepare the sauce while the fish is cooking. Heat a medium sauté pan over medium-high. Add white wine, clam juice and 1/4 cup of the liquid from the kombu . Reduce by half. Add the bay leaf, lemon juice, carrot, leek, 1/2 teaspoon salt and 1/4 teaspoon pepper. After 1 minute add the zucchini and watercress. Turn heat down to medium-low. Cook 1 more minute. Add fennel …
From chowhound.com


SALMON WITH FENNEL RECIPE - FOOD NEWS
Salmon with Orange-Fennel Sauce Recipe. Place ginger, fennel, garlic, sugar, soy sauce and olive oil in food processor and process until thick,l liquid consistency. Place salmon on grill, skin side down and spread ½ sauce on salmon. Grill for 6-8 minutes, until salmon is tender and flaky. Remove from grill and finally spread remaining sauce. While the fennel and sauce cook, …
From foodnewsnews.com


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