Broiled Salmon With Fennel Salad Recipes
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
GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill to high.
- Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste. Let stand until ready to cook.
- Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
- Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well. Pour this over the fennel mixture and toss to blend.
- Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
- Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top. Garnish each piece of salmon with three walnut meats. Sprinkle with the remaining chives and the vinegar.
BROILED SALMON WITH FENNEL SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
- Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
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BROILED SALMON WITH FENNEL SALAD | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 40 minsCategory Main CourseCalories 323 per serving
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar,
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5/5 (1)Calories 602 per servingTotal Time 30 mins
- In shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In third shallow dish place the crumbs. Rinse salmon; pat dry. Dip salmon into flour, then egg, then in crumbs to coat; set aside.
- In 12-inch skillet heat 2 tablespoons of the butter and all of the oil over medium heat until butter melts. Add fennel; cook and stir for 4 minutes. Add apples; cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer mixture to a bowl; set aside.
- Heat remaining 2 tablespoons butter in same skillet over medium heat. Add salmon. Cook 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to plates. Garnish with parsley. Makes 4 servings.
GRILLED SALMON WITH FENNEL ORANGE SALAD – FCK
From fromchefskitchen.com
Servings 1Total Time 16 minsCategory Fish Recipes
- Firstly dry the fish of any moisture with a kitchen towel & tissue paper. Sprinkle little sea salt, black pepper & olive oil on the fish. Let it rest in the marination, meanwhile we prepare the ingredients for the salad.
- Take a bowl of ice cold water. Slice the fennel roots using a mandolin slicer. Drop into the cold water to get it crispy & crunchy
- Remove the skin of the orange & cut wedges removing the seeds. Take a bell pepper & scoop out the seeds & slice them into julienne or strips.
- Take a salad bowl mix in our lovely frisee & aragula lettuce, toss in the orange & fennel shavings, sprinkled with little salt, pepper & olive oil. You can add little orange zest to give a unique citrus taste.
LEMON FENNEL GRILLED SALMON W/CREAMY CUCUMBER FENNEL SAUCE ...
From sumptuousspoonfuls.com
Cuisine AmericanCategory DinnerServings 2Total Time 30 mins
- If using a charcoal grill, get that started first and while it’s heating, prepare the foil packet potatoes. In a small mixing bowl, toss the olive oil with the potatoes and microwave on high for 2- 3 minutes or until fork tender. Set the raw chopped zucchini on a large piece of aluminum foil and sprinkle the chopped garlic over top. Add the hot cooked potatoes and the snipped fennel fronds, then toss gently with a spatula to mix. Pull the edges of the foil together and roll up to seal and create a packet.
- Slice up the lemon into thin slices and gather your seasonings. Get the sauce ready by tossing all the sauce ingredients into a mini food processor and blend until smooth. Set aside.
- If using a gas grill, turn it on and when hot, set the foil packet of potatoes on the grill (slightly indirect heat). Set the slices of lemon on the hot part of the grill, making 2 spots large enough for the salmon fillets to sit on.
- Season the salmon fillets with Old Bay Seasoning and lemon pepper, then set the fillets on top of the lemon slices on the grill and top with fennel fronds. Cover and cook for 4 – 5 minutes. Uncover and check the salmon for done-ness with a fork (if salmon flakes easily, it’s done). If not done yet, cover and cook just a bit longer, checking frequently so the salmon doesn’t get overcooked and dry.
GRILLED SALMON WITH ROASTED FENNEL RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory BBQ & GrilledServings 4Total Time 55 mins
- On a rimmed baking sheet, toss the fennel with 2 tablespoons of the olive oil and season with salt and pepper
ASIAN GRILLED SALMON SALAD | BETTER HOMES & GARDENS
From bhg.com
Total Time 25 minsCalories 255 per serving
- Brush asparagus spears and both sides of salmon lightly with oil. Press fennel seed onto both sides of salmon.
- Place salmon on the greased rack of an uncovered grill directly over medium coals. Place asparagus on a piece of heavy foil on grill rack next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and the fish begins to flake easily, turning once halfway through.
- Meanwhile, line 4 plates with lettuce leaves. Place salmon atop greens. Arrange asparagus, tomato wedges, and enoki mushrooms around salmon. Drizzle with Asian Dressing. Makes 4 servings.
GRILLED SALMON, FENNEL, AND CORN WITH DILL BUTTER
From brooklynsupper.com
Reviews 54Estimated Reading Time 5 minsCategory DinnerTotal Time 35 mins
- Make dill butter ahead of time by mixing the herbs, zest, and sea salt into softened butter. (If you’re in a hurry, grate butter and then add the mix ins.) Gather butter mixture into a small round, wrap in parchment or the leftover butter paper, and refrigerate.
- Shuck most of the corn husks, but leave one or two layers of husk intact. This allows for optimal smokiness, while also sealing in some of the corn’s moisture. If you have time, fill a sink with cold water and soak the corn ahead of time.
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