BROILED SALMON WITH FENNEL SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
- Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
- For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
- Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.
SALMON ON FENNEL SALAD
This zesty salad complements salmon's richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Recipe by Food and Drink Magazine, Marilyn Bentz Crowley
Provided by Leslie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 506.4, Fat 30.7, SaturatedFat 5.6, Cholesterol 85, Sodium 331.2, Carbohydrate 20.6, Fiber 6.1, Sugar 10.1, Protein 39.1
PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD
The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
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.
FENNEL AND SMOKED SALMON SALAD
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.
Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g
SALMON, FENNEL & ORANGE SALAD
A great buffet salad to dig in to. Try and make sure your salmon is from a sustainable source
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 369 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 0.59 milligram of sodium
GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 12
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.
CHARRED SALMON WITH FENNEL & OLIVE SALAD
The flavours of the fish work well with the crunch of the aniseedy fennel salad
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 446 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium
SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH SALAD
Light healthy and easy to make. Roasted fennel and spinach salad with a very light lemon mustard vinaigrette topped with roasted salmon. This is healthy and quick but a beautiful dish to serve for guests or just a nice dinner for you and your husband or significant other or just family. As you cook the salmon and fennel all in the oven, roast some simple new potatoes at the same time on the same pan and save clean up time. Drizzle the potatoes with olive oil, salt and pepper and you have an easy dinner side dish to go with the salad and salmon.
Provided by SarasotaCook
Categories Spinach
Time 35m
Yield 4 Fillets and Salad, 4 serving(s)
Number Of Ingredients 18
Steps:
- Vinaigrette -- Mix the white wine, olive oil, mustard, fresh dill, salt and pepper to taste.
- Salmon -- Remove and let set to take the chill off. Then drizzle with olive oil, salt and pepper. Nothing more. Top with 2 lemon slices per fillet and place on a sheet of foil or parchment paper on a baking sheet.
- Fennel -- On the same baking sheet, 1/2 we will be baking the salmon and the other half we will be baking the fennel. So add the fennel, lemon and drizzle with olive oil, salt and pepper and lightly toss.
- Bake -- In a 425 degree oven on the middle shelf, bake the salmon and the fennel for about 15-20 minutes. This will depend on the thickness of your fennel and salmon, but they take approximately the same time.
- The fennel should be lightly brown around the edges and the salmon done and flaky, but still a little moist. The salmon will cook a little more once removed, so don't over cook - 120 internal temp and then remove. You don't want it bright pink and translucent in the middle, but more opaque. The salmon may get done first, so just remove and set on a plate and cover with foil.
- Salad -- At this time, the fennel should be done. So, to a large bowl, add the baby spinach and the roasted fennel and squeeze 1/2 of the roasted lemon and add 1/2 of the vinaigrette (or you can go a bit less). You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where others like a bit more. Just use what you like.
- Note: if you like more lemon like me you can squeeze the other half of the lemon. Once roasted it gets very sweet and adds a great flavor, but I always tell people to squeeze 1/2 first. You can always add more, but you can take it away. I prefer to squeeze both half, but that is up to you.
- Plating -- Add a nice helping of the fennel spinach salad to the plate and top with one of the roasted salmon fillets. Top with a little of the vinaigrette over the salmon and garnish with the fresh dill (optional).
- Now my favorite is to serve this with some roasted potatoes. As you cook the salmon and fennel, you could also do some roasted new potatoes. Guess what ? No pans. Just a baking sheet with no clean up. My type of dinner. And that roasted lemon half if you don't use it on the salmon, you would squeeze that on the potatoes with salt and pepper which would be wonderful. ENJOY!
Nutrition Facts : Calories 596.7, Fat 31.7, SaturatedFat 4.6, Cholesterol 165.4, Sodium 302.4, Carbohydrate 12.5, Fiber 5.6, Sugar 0.1, Protein 66.1
SALMON SALAD WITH FENNEL, ORANGE, AND MINT
Provided by Ross Dobson
Categories Low Cal High Fiber Dinner Lunch Orange Mint Salmon Fennel Winter Healthy Boil Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 9
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.
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SALMON AND FENNEL DINNER SALAD RECIPE - PUREWOW
From purewow.com
3.2/5 (76)Total Time 55 minsServings 4Calories 766 per serving
- Make the Salmon and Fennel Dinner Salad: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the parchment. Sprinkle with ½ teaspoon of the salt and season with black pepper. Drizzle the oil and lime juice over the salmon. Roast until a thermometer inserted into the thickest part of the fish registers 120°F, 12 to 18 minutes. Remove the fish from the oven and tent a piece of foil over it until ready to serve.
- While the salmon roasts, add the couscous to a medium pot over medium-high heat. Cook, swirling the pot frequently to ensure even browning, 6 to 7 minutes. Remove from the heat and gently add 1¼ cups water and theremaining ½ teaspoon salt to the pot. Stir until combined and return to medium-high heat. Bring to a boil and thenreduce the heat to medium-low. Cover and allow to cook until all the water has been absorbed and the couscous is light and fluffy, 6 to 7 minutes. Remove the pan from the heat and let the couscous cool.
- Make the Herby Yogurt Dressing: Add the yogurt, olive oil, lime juice, honey, salt and pepper to a medium bowl. Whisk together until fully emulsified. Stir in the chives. Chill until ready to use.
- On a large platter, toss the couscous, cabbage and fennel with two-thirds of the dressing until everything is well coated. Add the strawberries to the salad, gently tucking them around the vegetables. Break up the salmon with a fork or your fingers and place pieces across the vegetables. Drizzle with the remaining dressing, season with salt and pepper, and garnish with fennel fronds.
PAN-ROASTED SALMON WITH FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (30)Estimated Reading Time 2 minsServings 4
- Preheat oven to 350°. Using a mandoline, finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper.
- Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).
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