Broiled Salmon With Fennel Salad Recipes

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.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

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.

GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)

Steps:

• Preheat a charcoal grill to high.
• Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste. Let stand until ready to cook.
• Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
• Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well. Pour this over the fennel mixture and toss to blend.
• Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
• Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top. Garnish each piece of salmon with three walnut meats. Sprinkle with the remaining chives and the vinegar.

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

Steps:

• Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

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.

CHARRED SALMON WITH FENNEL & OLIVE SALAD

Steps:

• If you are lucky enough to get a fennel bulb with fronds, pick them off and keep them. Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
• Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
• Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
• Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up. Drizzle with a little more extra virgin olive oil and tuck in.

OVEN-BRAISED SALMON WITH FENNEL

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.

CURED SALMON WITH FENNEL AND CARROT SALAD

Steps:

• Salmon:
• Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.
• Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1-2 days. Rinse salmon and pat dry.
• Do ahead: Salmon can be cured 1 week ahead. Tightly wrap and chill.
• Salad and assembly:
• Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.
• Thinly slice cured salmon at an angle against the grain.
• Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.

BROILED SALMON SALAD

Steps:

• Place salmon steaks in a shallow 1-quart dish; pour 1/4 cup dressing over steaks.
• Cover and refrigerate 1 hour, turning once.
• Cut zucchini and next 3 ingredients into thin strips; combine with cilantro and 1/4 cup dressing, tossing gently.
• Set aside.
• Remove steaks from marinade; place on lightly greased rack of a broiler pan.
• Broil 4 inches from heat (with electric oven door partially opened) 5 to 6 minutes or until fish flakes easily.
• Cool slightly.
• Arrange salad greens and marinated vegetables on serving plates.
• Top with salmon steaks, tomato wedges, and avocado slices.
• Garnish, if desired, and serve with remaining dressing.
• Yield: 2 servings Lemon and Herb Dressing: Combine all ingredients in a jar; cover tightly, and shake vigorously.
• Yield: 1 1/3 cups.