Fennel Seed Mustard For Fish Recipes

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ROASTED SALMON WITH GARLIC FENNEL MUSTARD SAUCE



Roasted Salmon with Garlic Fennel Mustard Sauce image

Provided by Angie | FiestaFriday.net

Time 25m

Yield 4 - 6 servings

Number Of Ingredients 11

4 salmon fillets, about ½ pound each
2 cloves garlic, minced
2 tablespoons chopped fennel fronds (See Notes below)
2 tablespoons whole grain mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon honey or sugar or maple syrup
1 teaspoon kosher salt
½ teaspoon black pepper
4 lemon slices & fennel fronds for garnish

Steps:

  • Heat oven to 400°F (on convection roast setting) or 450°F if there's no convection setting.
  • Mix all the sauce ingredients in a bowl.
  • Place salmon pieces on a sheet pan lined with parchment paper. Spoon the sauce over the fillets.
  • Roast for about 12 - 15 minutes.
  • Garnish each fillet with a slice of lemon and extra fennel fronds. Serve with roasted potatoes or rice pilaf.

MUSTARD SALMON WITH SPRING VEGETABLE STEW



Mustard Salmon With Spring Vegetable Stew image

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
1/2 teaspoon coarse-ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 medium fennel bulb, diced
1 pound medium asparagus, trimmed and cut into 1-inch lengths
4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
3/4 pound English peas in the pod, shucked (about 1 cup)
5 ounces cauliflower, cut into tiny florets (about 2 cups)
6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
1 tablespoon safflower oil or other vegetable oil
1 teaspoon brown mustard seeds
1 serrano chile, finely chopped, or less, to taste
1 tablespoon chopped tarragon
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
  • Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
  • As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
  • In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
  • For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

FENNEL SEED MUSTARD FOR FISH



Fennel Seed Mustard for Fish image

Make and share this Fennel Seed Mustard for Fish recipe from Food.com.

Provided by Iowahorse

Categories     European

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 teaspoon fennel seed
1/4 cup Dijon mustard
1 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup virgin olive oil

Steps:

  • Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
  • Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
  • Slowly add the olive oil, beating with a fork until creamy and thick.
  • Makes 3/4 cup.

Nutrition Facts : Calories 792.1, Fat 75.5, SaturatedFat 10.1, Sodium 710.2, Carbohydrate 30.1, Fiber 3.1, Sugar 25.8, Protein 3.6

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

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

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

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

FISH WITH FENNEL



Fish with Fennel image

This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. -Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 medium lime
1 teaspoon fennel seeds
1 large fennel bulb, sliced
1/4 teaspoon salt
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 striped bass or barramundi fillets (8 ounces each)
1 tablespoon chopped fennel fronds

Steps:

  • Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,

Nutrition Facts : Calories 285 calories, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges

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