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.
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
TOMATO-AND-FENNEL-STUFFED SALMON WITH BASIL SAUCE
Categories Citrus Fish Herb Tomato Roast Dinner Basil Seafood Salmon Fennel Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make fish:
- Put oven racks in middle and lower third of oven and preheat oven to 400°F.
- Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean).
- Quarter fennel lengthwise, then slice 1/8 inch thick with slicer. Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan.
- Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes.
- Remove from oven. If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan). Increase oven temperature to 450°F.
- Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil. Position salmon diagonally in roasting pan, then open fish. Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil. Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce). Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered). Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil. If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly).
- Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes.
- Make sauce while fish roasts:
- Combine saffron and hot water in a small cup and let stand 1 minute. Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth. Transfer to a bowl and chill, covered, until ready to use.
- To serve:
- Slide whole fish (still on foil) onto a platter. To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish. Lower head end back onto platter and lift tail end in same manner to gently remove foil completely. Serve fish with sauce on the side.
BAKED SALMON WITH FENNEL AND TOMATOES
Salmon is perfect with aniseed-scented roasted fennel and sweet sharp cherry tomatoes. You can splash over a dash or pernod with the lemon juice if you like.
Provided by English_Rose
Categories European
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
- Cook in boiling salted water for 10 mins then drain well.
- Chop the fennel fronds roughly then mix with the parsely and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
- Drizzle with olive oil then bake for 10 minutes
- Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
- Scatter over the parsley, zest and fennel leaves and serve.
Nutrition Facts : Calories 528.6, Fat 18.6, SaturatedFat 2.8, Cholesterol 165.4, Sodium 342.8, Carbohydrate 26.4, Fiber 10.9, Sugar 2.3, Protein 67.8
SALMON WITH TOMATOES & FENNEL (SHEET PAN MEAL!)
Roasted on one sheet pan, salmon with tomatoes and fennel is joined by shallots, garlic, capers, dill, and Dijon for an exciting flavorful entrée.
Provided by Rachel Gurk
Categories Sheet Pan Dinners
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper.
- Arrange salmon filets on baking sheet.
- In a large bowl, toss together tomatoes, fennel, shallots, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange in a single layer around the salmon.
- In a small bowl, stir together remaining 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper with garlic, lemon juice, capers, dill, and Dijon mustard. Spread onto salmon.
- Roast 18-20 minutes or until salmon reaches desired temperature (we recommend 145ºF) when checked with an instant read thermometer.
- Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately.
Nutrition Facts : ServingSize 1 salmon fillet with vegetables, Calories 361 kcal, Carbohydrate 13 g, Protein 36 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 833 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g
SALMON WITH TOMATOES
This savoury dish is very popular in Andalusia, Spain. You can use red pepper flakes (to your taste) in place of the hot pepper and any firm whitefish can be a substitute for the salmon. Great with rice and a green vegetable.
Provided by CountryLady
Categories Spanish
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sized frying pan, heat oil and saute onions, garlic& peppers over medium heat for about 10 minutes.
- Add remaining ingredients (except fish), bring to a boil, then lower heat& simmer for 5 minutes.
- Place the fish into a greased medium sized casserole dish.
- Pour the tomato mixture over the fish& bake, uncovered, in a preheated 350F oven for 30 minutes.
SIMPLE SEAFOOD SHEET PAN MEAL
Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work! If desired, serve with additional citrus wedges or slices and any fresh herb you like.
Provided by Juliana Hale
Categories Everyday Cooking Sheet Pan Dinner Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
- Arrange broccoli in a single layer on the prepared pan. Drizzle with 2 teaspoons oil. Sprinkle with garlic, 1/2 of the za'atar, and 1/8 teaspoon each salt and pepper.
- Roast in the preheated oven for 10 minutes.
- Drizzle salmon with remaining 1 teaspoon oil, remaining za'atar, and remaining salt and pepper. Top with lemon slices. Add to the pan. Roast until vegetables are tender and fish flakes easily when tested with a fork, 12 to 15 minutes.
- Sprinkle with feta cheese.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 12.1 g, Cholesterol 97.7 mg, Fat 23.9 g, Fiber 4.5 g, Protein 35.3 g, SaturatedFat 6.2 g, Sodium 441.2 mg, Sugar 2.6 g
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