Salmon With Fennel Swiss Chard And Penne Recipes

MARY BERRY'S SALMON AND FENNEL ONE-POT WONDER

Steps:

• Melt the butter in a large, wide-based pan over a gentle heat. Add the shallots and fennel and fry over a high heat for about 2-3 minutes. Lower the heat, cover the pan with a lid and continue to cook for about 8-10 minutes until tender. Pour in the wine and boil to reduce by half, then stir in the crème fraîche and bring to the boil. Season with salt and pepper, then place the salmon strips in a single layer in the sauce. Cover the pan and simmer gently for about 4 minutes until the salmon is nearly cooked. Add the peas, pushing them under the sauce, and continue to cook for about 3 minutes. Stir in the lemon juice, check the seasoning and sprinkle with parsley. Serve with the sauce and some rice, mashed potato, grains or crusty bread. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

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.

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.

SALMON WITH FENNEL, SWISS CHARD AND PENNE

Steps:

• Bring large pot of water to boil, add salt to water just before pasta and boil pasta until a 2 minutes short of done according to directions.
• Heat a pan until very hot, add about 2 tbsp olive oil season both sides of salmon with Cajun seasoning and then cook the salmon chunks on first side until browned and cooked half through. It's easy to tell when half-done because the flesh becomes pale as it cooks through. When flesh is lightened half-through, flip and cook another few minutes until just browned on the other side. A really hot pan is needed for this. I prefer my salmon cooked medium and still a little pink in the middle. Remove salmon and if you want cooked through more, place in oven at 350F until cooked through.
• In a separate pan heat oil in pan and cook fennel and swiss chard.
• In fish pan add garlic, tomato paste and a little water to thin out for sauce. Add vegetables back in and cook through. Add pasta to finish cooking, taste and season with more salt and pepper if necessary.
• Serve pasta with salmon on top and a bit of lemon squeezed over at the last minute and some fennel fronds as a garnish.

SWISS CHARD AND PENNE SOUP

Steps:

• Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
• Remove leaves from chard and reserve. Cut stems into feed tube lengths.
• Ultra thick: Stand stems in feed tube; slice, using light pressure.
• Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
• Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
• Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
• Mix in beans, fennel seed, red pepper flakes, salt and pepper.
• Bring to boil and cook until penne is tender, about 3 minutes.
• Can be made ahead. Pass the Parmesan cheese.

BAKED SALMON WITH POTATOES & FENNEL

Steps:

• Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
• Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
• Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.

PENNE WITH SWISS CHARD AND GARLIC

Steps:

• Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
• While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

BAKED SALMON WITH FENNEL & TOMATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
• Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

SALMON WITH FENNEL

Steps:

• Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
• Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
• Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
• Let onion and fennel mix cool and spread evenly over the top of the salmon.
• Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
• Open and eat while hot.
• I serve with cous cous or rice and a salad.