Indulge in the tantalizing flavors of braised fennel salmon, a culinary masterpiece that combines the delicate taste of salmon with the aromatic essence of fennel. This delectable dish is a symphony of textures and flavors, featuring tender salmon fillets nestled amidst a medley of braised fennel, juicy tomatoes, and succulent olives. The addition of white wine and a touch of cream enhances the richness of the sauce, creating a harmonious balance of flavors that will tantalize your taste buds. This 15-minute recipe offers a quick and effortless culinary journey, making it an ideal choice for busy home cooks seeking a gourmet experience without spending hours in the kitchen. Dive into the culinary world of braised fennel salmon and savor the delightful symphony of flavors it offers.
In addition to the main recipe, this article presents a collection of enticing variations that cater to diverse culinary preferences. Explore the zesty flavors of Lemon-Herb Salmon with Roasted Vegetables, where fresh herbs and a squeeze of lemon brighten up the dish. For a touch of Mediterranean flair, embark on a culinary adventure with Mediterranean Salmon with Tomatoes and Capers, where briny capers and sun-kissed tomatoes add a burst of flavor. If a creamy indulgence is your desire, delve into Creamy Pesto Salmon with Asparagus, where velvety pesto sauce and tender asparagus create a symphony of flavors. And for those seeking a spicy kick, embark on a flavor expedition with Spicy Cajun Salmon with Grilled Corn Salsa, where fiery Cajun spices and a refreshing salsa ignite your taste buds.
ROASTED SALMON WITH FENNEL AND LIME
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Provided by Melissa Clark
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams
GLAZED SALMON WITH BRAISED FENNEL
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Braised Fennel:
- In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover.
- Glaze:
- In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.
- Salmon:
- In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.
OVEN-BRAISED SALMON WITH FENNEL
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Run your fingers down each salmon fillet to locate the pin bones and pull them out with tweezers or needle-nose pliers. Put the fillets in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Roast until salmon is just cooked through, about 30 minutes, basting from time to time.
- Using 2 long spatulas, carefully transfer the fillets to platters. Season with salt and pepper. Toss the watercress with the lemon juice, and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens, and sprinkle them over the top.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 1049 milligrams, Sugar 2 grams
15 MINUTE BRAISED FENNEL SALMON
Make and share this 15 Minute Braised Fennel Salmon recipe from Food.com.
Provided by bellaflora
Categories Free Of...
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season salmon with a little salt and white pepper. Set aside.
- Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
- Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
- Reduce heat to low and cover. Cook for about 5 minutes.
- Do not over cook fennel, or it will lose its flavor.
- Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.
Nutrition Facts : Calories 222.1, Fat 6.1, SaturatedFat 1, Cholesterol 88.7, Sodium 195.5, Carbohydrate 5.4, Fiber 2, Sugar 0.2, Protein 35.1
SALMON WITH FENNEL
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 10 to 15 servings
Number Of Ingredients 10
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.
BAKED SALMON WITH FENNEL & TOMATOES
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and have a bright white color. Avoid bulbs that are soft or have brown spots.
- Trim the fennel properly: Remove the tough outer leaves and the feathery fronds from the fennel bulb. Cut the bulb in half lengthwise and remove the core.
- Slice the fennel thinly: This will help the fennel cook evenly and quickly.
- Don't overcrowd the pan: When cooking the fennel, make sure to give it enough space in the pan so that it can brown properly.
- Be careful not to overcook the fennel: Fennel should be cooked until it is tender but still has a slight crunch. Overcooked fennel will be mushy and lose its flavor.
- Use a good quality salmon: The quality of the salmon will make a big difference in the final dish. Look for salmon that is fresh and has a bright pink color.
- Season the salmon well: Don't be afraid to season the salmon generously with salt and pepper. This will help to bring out the natural flavor of the fish.
- Cook the salmon until it is just cooked through: Overcooked salmon will be dry and flaky. Cook the salmon until it is opaque in the center and flakes easily with a fork.
Conclusion:
This 15-minute braised fennel salmon is a quick and easy weeknight meal that is packed with flavor. The fennel and lemon add a bright and refreshing taste to the salmon, while the butter and white wine create a rich and creamy sauce. Serve this dish with roasted vegetables or rice for a complete meal.
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