WILD SALMON WITH FENNEL AND PISTACHIOS
Assertively flavorful, lush-textured wild Pacific salmon - notably king, but also sockeye - are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round, Pacific salmon is a late spring through summer catch. Its richness makes a fairly modest portion satisfying. In this recipe I paired it with fennel, pistachios and lemon. I started the fish fillet in a very hot oven (not quite volcanic, but about as hot as a home oven can get) then immediately cut the temperature down and let the salmon cook for another 15 to 20 minutes. It's a fail-safe technique that guarantees against overcooking.
Provided by Florence Fabricant
Categories seafood, main course
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 500 degrees. Trim any fronds from the fennel and chop 3 tablespoons of them and set aside. Thinly slice the fennel bulbs, discarding the cores. Select a baking dish or heavy skillet, which can go on top of the stove, to fit the salmon. Place it in the oven, add 1 tablespoon of the butter and when the butter has melted after a minute or so, scatter the fennel bulbs in the pan, turning it with tongs to coat with butter. Return pan to the oven for 10 minutes.
- Place the salmon, skin side down, in the baking dish on top of the fennel, season with salt and pepper and dot with 1 1/2 tablespoons of the butter. Return the pan to the oven. Reduce the heat to 225 degrees. Let bake 15 minutes for rare, 20 minutes for medium-rare. Turn off oven.
- When the salmon is done, transfer it to an oven-proof serving platter and surround with the cooked fennel. Tent with foil. Place in the turned-off oven with the door slightly ajar to keep warm.
- Place the baking pan on top of the stove on medium-high heat. Add the pistachios and give them a quick stir. Add the lemon juice and wine and bring to a lively simmer. Reduce the liquid to about 1/3 cup. Lower heat and whisk in the remaining 1 1/2 tablespoons butter bit by bit. Season the sauce with salt and pepper, remove the fish and fennel from the oven and spoon the sauce over the fish. Strew the reserved fennel fronds over top and serve.
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Kabail Ezra
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the flavor of the salmon and the fennel and pistachios.
Hussainansari Ansari
[email protected]This recipe is a great way to use up leftover salmon. I added some chopped vegetables to the sauce and it was delicious.
Ayesha And Felicia
[email protected]This dish was a bit bland. I think I will add more spices next time.
Salau Rofiat
[email protected]I am not a fan of fennel, but I loved this dish! The pistachios added a nice crunch and the sauce was delicious.
kwalms
[email protected]This recipe is perfect for a weeknight meal. It is quick and easy to make, and the salmon is always cooked perfectly.
Enoch Badu
[email protected]I accidentally used salted pistachios instead of unsalted pistachios. The dish was still good, but it was a bit too salty for my taste.
gazi alim
[email protected]I thought the fennel was a bit overpowering. Next time I will use less of it.
Makram mull
[email protected]This recipe is a little time-consuming, but it is worth the effort. The salmon is cooked to perfection and the fennel and pistachios add a nice crunch.
ramo Kevin
[email protected]What a great recipe! I am always looking for new ways to cook salmon and this one is definitely a keeper. The fennel and pistachios added a lot of flavor.
Todd Ebarb
[email protected]I substituted the pistachios with walnuts and it was delicious! I highly recommend this dish.
Olga Mackeviciene
[email protected]I have made this recipe several times and it is always a hit with my family and friends. The salmon is always cooked perfectly and the fennel and pistachios add a nice touch of flavor.
M RAMZAN
[email protected]This was a delicious and healthy meal. I was able to use fresh ingredients from my local farmer's market.
Mathapelo Matabane
[email protected]This dish was a bit too salty for my taste. I think I will try it again with less salt next time.
Evans mwiti
[email protected]I am not a huge fan of salmon, but I decided to try this recipe anyway. I was pleasantly surprised! The fennel and pistachios really helped to elevate the flavor of the salmon. I would definitely recommend this recipe to anyone, even if they are not
Malik Akash
[email protected]Great recipe! It was very easy to follow and the salmon turned out perfectly cooked. The fennel and pistachios added a nice touch of flavor. I will definitely be making this again.
Vivian Ezinne
[email protected]This salmon dish was an absolute delight! The fennel and pistachios added a wonderfully unique flavor profile that I had never experienced before. I especially loved the crispy skin on the salmon, which was cooked to perfection.