Salmon With Orange Fennel Sauce Recipes

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SALMON WITH ORANGE-FENNEL SAUCE



Salmon With Orange-Fennel Sauce image

Tart-sweet oranges, fresh rosemary, and crushed fennel seeds add a subtle herb-citrus flavor to broiled salmon fillets. Make the marinade up ahead of time and store seperately until ready to use. The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in in an airtight container until ready to use.

Provided by ElizabethKnicely

Categories     Oranges

Time 33m

Yield 4 6 ounce salmon fillets, 4 serving(s)

Number Of Ingredients 8

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seed, crushed
4 (6 ounce) salmon fillets (about 1-inch thick)
cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator for 20 minutes, turning once. (Do not marinate longer than 20 minutes as the acidity of the orange juice will "cook" the fish.).
  • Prepare broiler.
  • Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
  • Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

Nutrition Facts : Calories 230.8, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 272.4, Carbohydrate 3.8, Fiber 0.4, Sugar 2.6, Protein 34.8

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.

SAVORY ORANGE SALMON



Savory Orange Salmon image

Citrus sauce adds zip to the succulent salmon Roseanne Turner prepares in Denver, Indiana. "You can serve it with anything from steamed broccoli to stunning, yellow saffron rice," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 garlic cloves, minced
1 teaspoon fennel seed
1 teaspoon olive oil
4 salmon fillets (1 inch thick and 4 ounces each)
1/2 teaspoon salt
1 cup orange juice

Steps:

  • In a large nonstick skillet coated with cooking spray, cook garlic and fennel seed in oil for 2 minutes. Sprinkle salmon with salt; add to skillet. Top with orange juice. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until fish flakes easily with a fork. , Remove salmon and keep warm. Simmer sauce, uncovered, for 6-9 minutes or until slightly thickened. Spoon over fillets.

Nutrition Facts : Calories 249 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 363mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

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

SALMON WITH ORANGE FENNEL SAUCE RECIPE



Salmon with Orange Fennel Sauce Recipe image

Provided by hugginst

Number Of Ingredients 8

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once. Prepare broiler. Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

SALMON WITH FENNEL, BELL PEPPER, AND OLIVES



Salmon with Fennel, Bell Pepper, and Olives image

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

1 navel orange
1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
1 yellow bell pepper, thinly sliced
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
Salt and pepper
1/3 cup pitted black olives, quartered

Steps:

  • Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Nutrition Facts : Calories 393 g, Fat 21 g, Fiber 3 g, Protein 38 g, SaturatedFat 4 g

ORANGE SOY-GLAZED SALMON



Orange Soy-Glazed Salmon image

Quick, tasty salmon recipe.

Provided by jjackson

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

Time 57m

Yield 4

Number Of Ingredients 10

¼ cup orange juice
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lemon juice
¼ teaspoon ground ginger
1 (1 pound) salmon fillet, cut into 4 pieces
¼ teaspoon salt
ground black pepper to taste
2 teaspoons extra-virgin olive oil
1 lemon, cut into 4 wedges

Steps:

  • Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
  • Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
  • Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 14.1 g, Cholesterol 50.4 mg, Fat 9.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 419.3 mg, Sugar 10.1 g

SALMON W/ FENNEL, ORANGE, AND ROSEMARY



Salmon W/ Fennel, Orange, and Rosemary image

Make and share this Salmon W/ Fennel, Orange, and Rosemary recipe from Food.com.

Provided by GoldsmithLissa

Categories     Weeknight

Time 35m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 9

2 fresh salmon steaks or 2 salmon fillets
1 tablespoon olive oil
1/2 medium onion, thinly sliced
1 fennel bulb, cored and thinly sliced
salt and pepper
1 small sprigs rosemary, leaves removed
1 orange, cut into wedges
1 tablespoon olive oil
salt and pepper

Steps:

  • In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
  • Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
  • Remove the skin and white from orange, and cut into wedges, toss with fennel.
  • Serve skin side up on a bed of fennel and orange.

Nutrition Facts : Calories 380.9, Fat 24.7, SaturatedFat 4.1, Cholesterol 59, Sodium 120.9, Carbohydrate 19, Fiber 5.6, Sugar 7.3, Protein 22.2

ORANGE ROASTED SALMON



Orange Roasted Salmon image

I like to make this for company since you can get it ready ahead of time up until the final baking step. It looks both pretty and impressive, and the orange flavor is more subtle than you'd expect. This is a healthy and elegant meal (not to mention delicious) when served with a leafy salad, brown rice, and asparagus.

Provided by KBURIE

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 55m

Yield 5

Number Of Ingredients 10

2 oranges, sliced into rounds
1 onion, thinly sliced
1 ½ tablespoons olive oil
5 (6 ounce) salmon fillets
1 tablespoon lemon pepper
1 ½ teaspoons garlic powder
1 tablespoon dried parsley
½ cup orange juice
1 ½ tablespoons lemon juice
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
  • Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
  • Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
  • Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

Nutrition Facts : Calories 345 calories, Carbohydrate 17.4 g, Cholesterol 93.2 mg, Fat 14.9 g, Fiber 2.3 g, Protein 34.7 g, SaturatedFat 2.2 g, Sodium 353.4 mg, Sugar 13.2 g

CHILE-GLAZED SALMON WITH ORANGE SALSA



Chile-Glazed Salmon with Orange Salsa image

Categories     Condiment/Spread     Fish     Broil     Vinegar     Orange     Salmon     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

For salsa
4 oranges
1/2 cup coarsely chopped fresh cilantro
1 small fresh jalapeño chile, seeded and finely chopped
1/2 small red onion, thinly sliced
1/4 cup olive oil
1/4 cup red-wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
For salmon
8 (6-oz) pieces salmon fillet with skin (3 lb total)
1 cupchile glaze
2 tablespoons fennel seeds
2 tablespoons whole black peppercorns, coarsely crushed

Steps:

  • Make salsa:
  • Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
  • Prepare salmon:
  • Preheat broiler.
  • Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
  • Serve salmon with salsa.

GRILLED SALMON WITH FENNEL ORANGE SALSA



Grilled Salmon with Fennel Orange Salsa image

Categories     Citrus     Fish     Olive     Marinate     Backyard BBQ     Orange     Salmon     Fennel     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

For the salsa
1 cup finely diced fennel bulb (sometimes called anise) plus 1 tablespoon minced fennel leaves
1/2 cup finely diced orange sections
10 picholine olives (available at specialty foods shops) or other green olives, pitted and minced
2 tablespoons drained bottled small capers
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste
1/4 cup olive oil
4 teaspoons fresh lemon juice
eight 1/4-pound pieces of skinned salmon fillet
32 radicchio leaves (about 3 or 4 heads)

Steps:

  • Make the salsa:
  • In a bowl stir together the fennel bulb and leaves, the diced orange, the olives, the capers, the juices, and salt and pepper to taste.
  • In a small bowl stir together the oil, the lemon juice, and salt and pepper to taste. Put the salmon on a large platter, pour the oil mixture over it, and let the salmon marinate, turning it once, for 10 minutes.
  • Grill the salmon, skinned sides down, on an oiled rack set 5 to 6 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 5 minutes, turn it, and grill it for 3 minutes more, or until it is just cooked through. Arrange 4 of the radicchio leaves on each of 8 heated plates, put a piece of salmon in the center, and top it with some of the salsa.

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

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From tasteloveandnourish.com


SEARED SALMON WITH ORANGES AND FENNEL RECIPE - RECIPES.NET
2021-12-14 4 salmon fillets, skinless Instructions 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 the remaining oil over medium. Add the salmon, flat side down; then cook for about 3 minutes until browned.
From recipes.net


MISO SALMON WITH ORANGE AND FENNEL RECIPE - STEAMY KITCHEN
Marinate the salmon with the salt, pepper, Miso & Easy, honey, sake and ginger at least 1 hour or overnight in the refrigerator. It is easiest do this in a resealable bag. When ready to cook, Preheat oven to 375F. Thinly slice the orange (you can keep the peel on) and thinly slices the fennel bulb. Layer the orange slices and fennel slices on a ...
From steamykitchen.com


BAKED ORANGE SALMON WITH FENNEL RECIPE - FOOD NEWS
Method. Preheat oven to 275 degrees. In a shallow baking pan just large enough to fit salmon in a single layer, spread out fennel slices, half of citrus slices, scatter smashed garlic cloves, then pour olive oil over top. Nestle the salmon fillet over the top of the citrus, making sure at least the bottom is submerged in oil.
From foodnewsnews.com


FENNEL SAUCE FOR SALMON - ALL INFORMATION ABOUT HEALTHY RECIPES …
The Sauce: In a medium sauce pot, melt 2 tablespoons of butter over medium heat and add the onions, garlic and fennel. Allow to cook for about 5 minutes, then add the lemon. See more result ››
From therecipes.info


ROAST SALMON WITH FENNEL, ORANGE & THYME — ANJALI PATHAK
2022-01-07 Lay the salmon steaks on a greased baking tray. Make the marinade by mixing together the oil, honey, soy sauce, fennel seeds and ginger. Squeeze in the orange juice. Taste and adjust the seasoning. Pour the marinade over the salmon. Slice the orange into slices and lay over the salmon and sprinkle over the thyme and a good pinch of salt.
From anjalipathak.com


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