Salmon With Fennel And Cognac Sauce Recipes

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SALMON WITH FENNEL



Salmon with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 10 to 15 servings

Number Of Ingredients 10

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

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 WITH FENNEL AND COGNAC SAUCE



Salmon With Fennel and Cognac Sauce image

An original recipe I came up with that turned out well. At first I thought the sauce was a little bit thin but it turned out to make a nice dipping sauce for the salmon and salad.

Provided by Peter J

Categories     Australian

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

500 g salmon steaks
1 tablespoon butter
2 garlic cloves
1/2 teaspoon fennel seed
1 leek, very finely chopped, white section only
3 tablespoons cognac
1 cup low-fat plain yogurt
1 lemon, juice of
1/8 teaspoon ground black pepper
4 sprigs parsley

Steps:

  • Melt butter in saucepan over medium heat.
  • Add garlic, fennel seeds and leek and gently saute for around 5 minutes.
  • Add yoghurt and lemon juice, mix well, and return to heat.
  • Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently.
  • Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes.
  • Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
  • Once the fish is cooked plate up, stir the sauce and pour over the salmon.
  • Garnish with parsley.
  • Serve with fresh salad and/or light vegetables.

Nutrition Facts : Calories 673.6, Fat 34.5, SaturatedFat 10, Cholesterol 167.7, Sodium 270.7, Carbohydrate 33.1, Fiber 1.3, Sugar 25.7, Protein 56.3

SALMON FILLETS WITH FENNEL BEURRE BLANC



Salmon Fillets with Fennel Beurre Blanc image

Provided by Food Network

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 12 ounces salmon fillets
1 teaspoon coarse sea salt
11 tablespoons chilled unsalted butter
2 medium shallots, very finely chopped
1 medium head of fennel
1/4 cup dry white wine
2 tablespoons white wine vinegar

Steps:

  • Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
  • Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
  • While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.

PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST



Provençal Salmon With Fennel, Rosemary and Orange Zest image

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

4 6-ounce, skinned salmon fillets
Salt and freshly ground black pepper to taste
1 tablespoon fennel seed
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil or clarified butter

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

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

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.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams

FENNEL-SMOKED SALMON



Fennel-Smoked Salmon image

Definitely give this a try if you have problems with salmon sticking to your grill grates. Since the fish never touches the grill here, it's easy on, easy off. Just this feature alone makes the technique worthwhile.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h35m

Yield 2

Number Of Ingredients 10

2 cups wood chips
1 bulb fennel, trimmed and very thinly sliced
2 (7 ounce) salmon fillets
salt and ground black pepper to taste
1 cup quartered cherry tomatoes
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons fennel fronds and threads
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
  • Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
  • Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
  • Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 14 g, Cholesterol 97.3 mg, Fat 33.5 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 5.8 g, Sodium 306.1 mg, Sugar 1 g

SALMON WITH FENNEL AND PERNOD



Salmon with Fennel and Pernod image

Provided by Bon Appétit Test Kitchen

Categories     Sauté     Quick & Easy     Low Cal     Dinner     Salmon     Pernod     Fennel     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

1 1/2 teaspoons fennel seeds, crushed
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons minced shallots
1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tablespoons fronds chopped, divided
2 6- to 7-ounce salmon fillets
2 tablespoons Pernod or other anise-flavored liqueur

Steps:

  • Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; season butter mixture with salt and pepper.
  • Melt 1 tablespoon butter mixture in same large nonstick skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet; cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate.
  • Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to 1 side of skillet; return fennel to skillet. Add Pernod, 2 teaspoons butter mixture, and remaining 1 tablespoon chopped fennel fronds; stir to heat through.
  • Divide fennel mixture between 2 plates. Top with salmon; spoon remaining butter mixture over salmon.

SALMON WITH FENNEL



Salmon With Fennel image

Make and share this Salmon With Fennel recipe from Food.com.

Provided by ieatfoOOod

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 fresh atlantic salmon fillet
1 large fennel bulb
1 large onion
1 lemon
2 garlic cloves
salt & pepper
2 tablespoons olive oil

Steps:

  • Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
  • Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
  • Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
  • Let onion and fennel mix cool and spread evenly over the top of the salmon.
  • Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
  • Open and eat while hot.
  • I serve with cous cous or rice and a salad.

Nutrition Facts : Calories 260.3, Fat 13, SaturatedFat 1.9, Cholesterol 55.1, Sodium 118.7, Carbohydrate 15.8, Fiber 5.1, Sugar 2.2, Protein 23.2

SEARED SALMON WITH ORANGES AND FENNEL



Seared Salmon with Oranges and Fennel image

Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7

2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
1/4 cup pitted green olives, halved
2 tablespoons fresh lemon juice
2 teaspoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)

Steps:

  • In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently.Set aside.
  • In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cookuntil browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired.

Nutrition Facts : Calories 336 g, Fat 15 g, Fiber 3 g, Protein 35 g

BAKED SALMON WITH FENNEL & TOMATOES



Baked salmon with fennel & tomatoes image

Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Provided by Good Food team

Categories     Dinner

Time 45m

Number Of Ingredients 7

2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomato
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
  • Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium

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From becel.ca


SALMON AND FENNEL RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com


ONE-SKILLET SALMON WITH FENNEL & SUN-DRIED TOMATO COUSCOUS
Step 1. Zest lemon and reserve the zest. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1 1/2 teaspoons pesto on each piece. Advertisement. Step 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the fennel; cook until brown on the bottom, 2 to 3 minutes.
From eatingwell.com


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