Best 9 Salmon Salad With Fennel Orange And Mint Recipes

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-FENNEL SALAD

Steps:

• Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours.
• Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then flake with a fork.
• Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt.
• Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.

SALMON SALAD WITH FENNEL, ORANGE, AND MINT

Steps:

• Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. Season with salt and pepper. Bring to boil over high heat, stirring until sugar dissolves. Add salmon fillet, skin side up, to skillet. Cover skillet and remove from heat. Let stand 10 minutes. Using slotted spoon, turn salmon over; cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer. Remove salmon from liquid and cool. Coarsely flake salmon into medium bowl, removing bones and skin; set aside.
• Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using small sharp knife, cut off peel and white pith. Working over large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange. Add salmon, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.
• Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.

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, FENNEL & ORANGE SALAD

Steps:

• Put the salmon in a microwave-proof dish, cover with cling film, then cook on High for 3½-4 mins until the salmon is just cooked. Peel the skin away and flake into large chunks.
• Toss together the watercress, chickpeas, fennel and onion, then arrange on a large platter. Zest one of the oranges, cut away the skin and pith from both fruit, then segment them both. Squeeze the juice from the middles of the oranges into a bowl and mix 2 tbsp of it with the yogurt, dill, zest and seasoning.
• Scatter salmon over the salad, then serve drizzled with the creamy orange dressing.

PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD

Steps:

• Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
• Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
• Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.

SALMON ON FENNEL SALAD

Steps:

• Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.
• To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done.
• Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.
• To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.
• Cut rind off oranges; section.
• Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L).
• Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.).
• Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.

BROILED SALMON WITH CHILE, ORANGE AND MINT

Steps:

• Turn on the broiler and position the oven rack to sit about 6 inches below it.
• In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
• Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
• Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.