Salmon W Fennel Orange And Rosemary Recipes

SALMON W/ FENNEL, ORANGE, AND ROSEMARY

Steps:

• In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
• Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
• Remove the skin and white from orange, and cut into wedges, toss with fennel.
• Serve skin side up on a bed of fennel and orange.

PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST

Steps:

• Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

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.

ORANGE ROSEMARY SALMON

Steps:

• Pre-heat oven to 350:F and spray casserole dish with cooking spray.
• Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
• Lightly season with salt and black pepper.
• In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
• Press bouillon cube with a fork to dissolve.
• Bring sauce to a medium boil.
• Once sauce becomes syrupy, stir in garlic and remove from heat.
• Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
• Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
• Remove from oven and change setting to broil.
• Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
• (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
• Remove from oven and serve immediately.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

SALMON WITH ORANGE-FENNEL SAUCE

Steps:

• Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator for 20 minutes, turning once. (Do not marinate longer than 20 minutes as the acidity of the orange juice will "cook" the fish.).
• Prepare broiler.
• Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
• Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.