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.
SMOKED SALMON &FENNEL PASTA
Steps:
- boil pasta al dente While the pasta cooks heat the oil and cook fennel for about 2 minutes add the heavy cream and milk and cook for two more minutes Drain pasta. Add cubed salmon and the sauce over the pasta and mix. Divide into 2 plates and sprinkle with the fresh herbs. Bon apetit !
SMOKED SALMON PASTA VERDE
Categories Onion Pasta Quick & Easy Salmon White Wine Sour Cream Parsley Sugar Snap Pea Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
- Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
- Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.
SMOKED SALMON PASTA
This is an awesome pasta that is quick to make and very satisfying. I first copied a recipe from Bon Appetit and then combined it with several recipes from my cookbooks. Over the years I have tweeked it to the recipe it is today. I have used fresh salmon in place of smoked salmon when I have not been able to get smoked salmon, and it was very good as well. Served with a salad it makes a very lovely meal.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook Pasta as directed. Drain.
- Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
- Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
- Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
- Add capers, parsley, salt and pepper. Mix well.
- Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
- Serve.
FENNEL-SMOKED SALMON
Definitely give this a try if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h35m
Yield 2
Number Of Ingredients 10
Steps:
- Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
- Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
- Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
- Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 14 g, Cholesterol 97.3 mg, Fat 33.5 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 5.8 g, Sodium 306.1 mg, Sugar 1 g
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