Roasted Wild Salmon With Caramelized Fennel And Fennel Frond Pesto Recipes

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SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

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.

ROASTED WILD SALMON WITH CARAMELIZED FENNEL AND FENNEL-FROND PESTO



Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto image

As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs and roasted alongside sliced fennel that caramelizes in the oven. For a fresh finish, more of the bright and creamy pesto-made with fennel fronds and pistachios-is set on the table for guests to help themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h20m

Number Of Ingredients 14

1 small clove garlic
1/2 cup shelled pistachios
4 heads fennel, 2 cups fronds separated, bulbs cut into 1-inch wedges
2 teaspoons grated lemon zest
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
1/2 teaspoon ground fennel seed
2 lemons
3/4 cup panko breadcrumbs
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 skinless 1-inch-thick wild-salmon fillets (about 6 ounces each)
3 tablespoons Greek yogurt

Steps:

  • Pesto: Turn on a food processor and drop garlic through tube; process until finely chopped. Add pistachios and pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and 1/4 teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)
  • Salmon: Preheat oven to 425°F with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels. Cut second lemon into wedges. Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet. Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.
  • Toss fennel wedges with remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.
  • Meanwhile, season fish with salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.
  • Remove fennel from oven; push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely opaque in center, about 8 minutes. Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.

PAN-ROASTED SALMON WITH FENNEL PUREE



Pan-Roasted Salmon with Fennel Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Steps:

  • For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
  • For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
  • Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
  • To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
  • Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

ALDER ROASTED KING SALMON WITH WILD FENNEL POLLEN



Alder Roasted King Salmon with Wild Fennel Pollen image

Provided by Food Network

Categories     main-dish

Time 44m

Yield 10 to 12 servings

Number Of Ingredients 10

1 (12 to 16 pound) King salmon, filleted into 2 halves with the skin on
1/2 cup brown sugar
1/4 cup kosher salt
2 quarts water
1 cup anise flavored liqueur
2 tablespoons extra virgin olive oil
2 tablespoons wild fennel pollen or ground fennel seed
1 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
2 large Alder or Cedar planks

Steps:

  • Mix sugar, salt, water, and anise flavored liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours. Remove from brine and pat dry. Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper. Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon. Serve right off the plank.

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