15 Minute Braised Fennel Salmon Recipes

SALMON WITH FENNEL

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.

15 MINUTE BRAISED FENNEL SALMON

Steps:

• Season salmon with a little salt and white pepper. Set aside.
• Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
• Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
• Reduce heat to low and cover. Cook for about 5 minutes.
• Do not over cook fennel, or it will lose its flavor.
• Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.

GLAZED SALMON WITH BRAISED FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• Braised Fennel:
• In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover.
• Glaze:
• In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.
• Salmon:
• In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.

OVEN-BRAISED SALMON WITH FENNEL

Steps:

• Preheat the oven to 350 degrees. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers. Put the fillets in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
• Using 2 long spatulas, carefully transfer the fillets to platters. Season with salt and pepper. Toss the watercress with the lemon juice, and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens, and sprinkle them over the top.