Marinated Salmon With Fennel Salad Recipes

SLOW-ROASTED SALMON WITH FENNEL, CITRUS, AND CHILES

Steps:

• Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
• Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium-rare.
• Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

MARINATED SALMON WITH FENNEL SALAD

Steps:

• With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.
• Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.
• Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.
• To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.

MARINATED SALMON WITH FENNEL

Steps:

• Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze the juice.
• Rinse salmon steaks, pat dry with paper towels and place in a shallow bowl.
• Sprinkle fish with half of the lemon juice and all lemon zest. Season with salt and pepper and marinate for about 15 minutes in the refrigerator.
• Meanwhile, rinse fennel, dry, halve lengthwise and cut crosswise into thin strips. Rinse dill, shake dry, pluck fronds and chop finely.
• Heat 2 tablespoons oil in a large skillet. Sauté fennel strips over medium heat for 3-4 minutes. Season with salt and pepper and cook, covered, over low heat until crisp-tender, about 15 minutes.
• While the fennel is cooking, heat the remaining canola oil in a pot and toast the cumin seeds until fragrant.
• Add couscous, 2 teaspoons salt and 500 ml (approximately 2 cups) of water to the pot. Cover and cook for 10 minutes over low heat. Turn off the heat and let stand, covered.
• Place the salmon steaks on the cooked fennel and cook for another 8-10 minutes, covered. Peel horseradish and finely grate.
• Carefully lift the salmon from the pan and place on a plate.
• Mix horseradish, sour cream and dill with the fennel. Season with salt, pepper and remaining lemon juice. Serve the salmon with couscous and fennel mixture.