HERB SMOKED PACIFIC SALMON WITH SHAVED FENNEL AND DILL SALAD
Steps:
- This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
- Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
- In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
- Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
- Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.
HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Yogurt Capers Fennel No-Cook Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
- Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
- Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
- Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.
SMOKED SALMON PLATTER WITH FENNEL SALAD
Fennel salad tops the smoke salmon, creating a refreshing bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Using a mandoline or handheld slicer, shave fennel less than 1/8 inch thick. Toss with lemon juice, salt, pepper, and oil in a medium bowl. Mix in chopped fennel fronds.
- Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad.
HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO
Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
- Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.
Nutrition Facts : Calories 534 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
FENNEL, SMOKED SALMON AND ORANGE SALAD
A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!
Provided by J. Ko
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
- Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
- Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.
Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6
SMOKED SALMON PARCELS WITH FENNEL & WALNUT SALAD
Salmon and walnuts make an unusual marriage, but the flavours and textures work together really well. A great starter or light lunch
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Starter
Time 20m
Number Of Ingredients 7
Steps:
- Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.
- Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts. Drizzle with the remaining oil, season with black pepper and serve.
Nutrition Facts : Calories 329 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 3.6 milligram of sodium
FENNEL AND SMOKED SALMON SALAD
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.
Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g
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