PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams
MARK BITTMAN'S SALMON BURGER RECIPE RECIPE - (4.1/5)
Provided by Pollin
Number Of Ingredients 8
Steps:
- Method Chop the salmon into large chunks, roughly 2-3 inch cubes, and place about a quarter of the salmon into the food processor along with the mustard. Pulse until the mixture becomes pasty. Toss in the shallots and the balance of the salmon. Pulse until the fish is chopped and combined with the puree. No piece of salmon should be larger than a quarter of an inch however take care to avoid a mixture that is too fine. Scrape the mixture into a bowl, and fold in the bread crumbs, capers and some salt and pepper. Shape into four burger patties. Place the butter and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes each side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling for about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Mark Bittman suggests that the burgers are served on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
PROVENCAL SALMON
Provided by Food Network
Categories main-dish
Time P1DT1h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
- Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
- Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
- Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
- Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
- Yield: Makes about 2 quarts
MARK BITTMAN'S PROVENCAL SALMON
Number Of Ingredients 5
Steps:
- Season the fillets on both sides with salt and pepper. Grind the fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Preheat oven to 400 degrees.
- Preheat a large nonstick skillet over medium high heat for 3 or 4 minutes. Add the oil and when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare, 5-6 for medium rare and 8 minutes for well done.
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