Roasted Fennel And Red Onion 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.

PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD

Steps:

• Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
• Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
• Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

ROASTED SALMON WITH FENNEL AND LIME

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.

ROASTED FENNEL AND RED ONION SALMON

Steps:

• Heat oven to 400°F.
• In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoons salt, 1/4 teaspoons pepper and the oil.
• Spread evenly and roast for 20 minutes.
• Move vegetable to side of pan and add salmon, redistribute vegetables around the salmon fillets. Squeeze the lemon halves over the salmon and vegetables, sprinkle with remaining salt and pepper.
• Return to oven and roast until the salmon is the same color throughout and flakes easily (10-12 minutes).
• Serve immediately, over rice if desired.

MARMIE'S EASY ROASTED FENNEL WITH ONION

Steps:

• Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
• Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
• Peel exterior layer off Fennel.
• Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
• Peel and slice Red Onion in quarters length wise. Add to Fennel.
• Core, seed and slice Red Pepper in similar manner. Add to Fennel.
• ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
• Peel and crush garlic cloves. Add to Fennel.
• Add Olives to Fennel.
• Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
• Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
• Set remainder of wine/lemon liquid aside until/if required during roasting.
• Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
• Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
• Stir occasionally to prevent burning.
• Add remaining wine/lemon mix to fennel if necessary while roasting.
• Enjoy.

ROASTED FENNEL AND RED ONIONS

Steps:

• Preheat oven to 400°F.
• Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.

ROASTED FENNEL AND RED ONION SALMON

Steps:

• Heat oven to 400 degrees. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, mushrooms, 1/2 tsp salt, 1/4 tsp pepper and the oil. Spread evenly and roast for 25 min. Move the vegetables to side of pan and add the salmon then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the sme color through and flakes easily, 10 - 12 minutes. Serve immediately.