ROASTED SALMON WITH FENNEL AND LIME
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
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
LEMON GRILLED SALMON
This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE
Steps:
- Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
- Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
- Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
- In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
- To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.
Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 282 milligrams, Carbohydrate 18 grams, Fiber 11 grams, Protein 38 grams, Sugar 4 grams
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.
GRILLED SALMON IN A FOIL PACK
This simple salmon foil pack will inspire you to grill all year round. Instead of four smaller fillets, we cook a big piece and split it up. The lemon, onion, garlic and butter come together to make the perfect sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
- Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
- Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.
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