Sarasotas Salmon Roasted Fennel Lemony Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH SALAD



Sarasota's Salmon, Roasted Fennel & Lemony Spinach Salad image

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

4 salmon fillets (I like to get middle sections, so I don't get any thin tail sections. This makes for more even cooki)
salt
pepper
1 tablespoon olive oil
1 lemon thin sliced and roasted on the salmon
4 cups Baby Spinach
2 fennel bulbs (cut in half and sliced, not too thin)
1 tablespoon olive oil
salt
pepper
1 lemon, cut in half (roasted and squeezed over the salad)
1/4 cup olive oil
1/3 cup dry white wine vinegar
1/4 teaspoon Dijon mustard
3 teaspoons fresh dill
pepper
salt
fresh dill, if you want

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-FENNEL SALAD



Salmon-Fennel Salad image

Provided by Geoffrey Zakarian

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 17

For the salmon:
1 cup sugar
2 cups kosher salt
1/2 cup fresh lemon juice (from about 4 lemons)
1 1 1/2-pound salmon fillet, skin removed
Extra-virgin olive oil, for brushing
For the salad:
Juice of 1 lemon
1 1/2 teaspoons white balsamic vinegar
1/4 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt
8 cups baby arugula (about 5 ounces)
1/3 cup chopped fresh chives
1 cup celery leaves (from 1/2 bunch celery)
1 cup fresh parsley
1 small bulb fennel, thinly sliced

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.

SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE



Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

  • For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
  • For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
  • For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

SALMON SPINACH SALAD



Salmon Spinach Salad image

I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. -Stephanie Matthews, Tempe, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

4 salmon fillets (4 ounces each)
6 tablespoons thawed orange juice concentrate, divided
1/2 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon pepper
5 cups fresh baby spinach
1 medium navel orange, peeled and cut into 1/2-inch pieces
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
4-1/2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup crumbled goat cheese

Steps:

  • Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat., Divide among plates; sprinkle with cheese. Top with salmon.,

Nutrition Facts : Calories 350 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 420mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SALMON ON FENNEL SALAD



Salmon on Fennel Salad image

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

1/2 lime
1/2 lemon
1/2 orange
4 (6 -7 ounce) skinless salmon fillets
1 tablespoon butter, melted
1 1/2 teaspoons granulated sugar
1 small garlic clove, minced
1/4 teaspoon salt
black peppercorns (3 grindings)
1/4 cup olive oil
2 oranges
1 large fresh fennel bulb
4 cups baby greens or 4 cups romaine lettuce
1/2 cup slivered almonds, toasted

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

FENNEL SPINACH SAUTE



Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

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



Grilled Salmon With Fennel Salad (Saumon Grille Et Salade De Fenouil) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 12

1 center-cut skinless, boneless fillet of salmon, about 2 pounds
2 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound fresh fennel, trimmed and sliced as thinly as possible
1/4 cup walnuts, finely chopped
2 tablespoons fresh chives cut into 1-inch lengths
1/3 cup skinless, seeded tomatoes cut into 1/4-inch cubes
3 tablespoons freshly squeezed lemon juice
5 tablespoons oil, preferably walnut, or use olive oil
12 whole walnut meats
1 tablespoon red-wine vinegar

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.

PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD



Pan-Roasted Salmon with Fresh Onion and Fennel Salad image

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

1/4 cup extra-virgin olive oil, plus more for drizzling
4 skinless salmon fillets (preferably wild; each 5 ounces and 1 1/4 inches thick)
1 cup very thinly shaved fennel (from 1 bulb)
1 cup pea shoots or mache
1 fresh white onion, very thinly shaved (1/2 to 3/4 cup)
1/4 cup cilantro leaves, plus cilantro sprigs for garnish (optional)
1 tablespoon white balsamic vinegar, or white-wine vinegar and a pinch of sugar
Coarse salt
2 medium golden tomatoes

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.

SPINACH, FENNEL AND FETA SALAD



Spinach, Fennel and Feta Salad image

Yield Serves 4

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 large shallot, minced
1 6-ounce package baby spinach leaves
1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 bunch radishes, sliced
3/4 cup crumbled feta cheese

Steps:

  • Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
  • Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

More about "sarasotas salmon roasted fennel lemony spinach salad recipes"

ROASTED FENNEL, ASPARAGUS, SALMON SALAD W/ PRESERVED LEMON …
2017-12-21 Asparagus, fennel & salmon salad with preserved lemon dressing and sourdough croutons. Serves 6 as a side. 2 medium bulbs fennel. 2 slices sourdough bread – cut into cubes. Olive oil for drizzling. 1 bunch thin asparagus. 150g smoked salmon slices. 100g rocket leaves. Dressing . ½ preserved lemon – pulp removed. 1 small garlic clove. ¼ ...
From kellygibney.com


SALMON AND FENNEL WITH ROASTED-LEMON VINAIGRETTE . RECIPE
Learn how to cook great Salmon and fennel with roasted-lemon vinaigrette . . Crecipe.com deliver fine selection of quality Salmon and fennel with roasted-lemon vinaigrette . recipes equipped with ratings, reviews and mixing tips. Get one of our Salmon and fennel with roasted-lemon vinaigrette . recipe and prepare delicious and healthy treat for ...
From crecipe.com


SMOKED SALMON AND SPINACH SALAD WITH LEMON HERB DRESSING
2018-08-02 To make the herb dressing add 2 tablespoons of extra virgin Spanish olive oil to a bowl along with 1/2 a tablespoon of fresh lemon juice, 1/2 teaspoon of dried dill, 1/2 teaspoon of dried parsley and a kiss of sea salt, whisk everything together until well combined and then drizzle the dressing over salad. Enjoy!
From spainonafork.com


SALMON ON FENNEL & PESTO SALAD - LAITUES MIRABEL
Salmon. In a large nonstick skillet, brown salmon in oil over medium heat for about 5 minutes. Salt and pepper. Return the salmon and cook until desired doneness. Meanwhile, in small bowl, combine mayonnaise, cream, olive oil and pesto. In another bowl, combine cucumber, fennel, green onion, olive oil and lemon juice. Toss to coat. Salt and pepper.
From laituesmirabel.com


ROASTED SALMON WITH LIME AND FENNEL - TODAY
2019-03-11 2 limes. 1/2 teaspoon fine sea salt, more as needed. 1/2 teaspoon freshly ground black pepper. 1 teaspoon fennel seeds, lightly crushed with a mortar and pestle or with the side of a knife. Four 6 ...
From today.com


SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH …
Dec 7, 2018 - 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 fen…
From pinterest.com


SALMON AND LEMONY FETA SAUCE WITH ROASTED FENNEL AND
Put the salmon into the hot skillet (if the skin is still on then put it into the skillet skin side down). Cook about 3 minutes on each side for medium doneness. 4. Plate the salmon and top with the Lemony Feta Sauce. 5. Serve with roasted fennel and potatoes, and a …
From plain.recipes


SPINACH SALAD WITH ROASTED FENNEL RECIPE — THE MOM 100
2020-10-30 Directions. Preheat the oven to 375°F. Place the fennel on a rimmed baking sheet, preferably lined with foil or parchment paper. Drizzle over 2 tablespoons of the olive oil, toss, and spread out in a single layer. Season with salt and pepper, sprinkle with the Parmesan, and roast for 40 to 45 minutes until browned and tender.
From themom100.com


SALMON SALAD WITH FENNEL - READER'S DIGEST CANADA
450 g / 1 lb cooked salmon As required olive oil. Directions. Soak the onion in cold water for 10 minutes. Drain and transfer to a bowl with the oranges, fennel and olives. In another bowl, combine the juices, vinegar, honey and oil. Pour 3/4 of the dressing over the salad, season to taste and toss. Divide the salad among four plates. Place a ...
From readersdigest.ca


FENNEL SALAD WITH SEARED SALMON AND BABY SPINACH
I seared mine in a non-stick pan with 1 tbsp of olive oil. While the salmon cools off, slice/chop the fennel. You can use a mandolin or just a sharp knife. Peel and juice the lemons. Reserve the zest to garnish the salad. Chop the scallion and dill. Roughly cut …
From absolutelyflavorful.com


ROASTED SALMON SPINACH SALAD - 2TEASPOONS
2014-04-28 Preheat oven to 275 degrees F. Arrange salmon in a single layer in a baking dish. Pour olive oil over salmon and rub into salmon a little bit. Sprinkle with salt and pepper and roast in oven until salmon is just cooked, about 30 minutes. Once salmon is done break into bite-sized pieces using hands or a fork. Set aside.
From 2teaspoons.com


SALMON & FENNEL WITH ROASTED-LEMON VINAIGRETTE RECIPE
In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel. Roast until the salmon is opaque throughout, 12 to 15 minutes. Squeeze the ...
From myrecipes.com


LEMONY SALMON WITH WATERCRESS SALAD RECIPE - FOOD NEWS
Lemony Salmon with Watercress Salad. Add the vinegar, oil, sugar, and salt to the juice. Step 3. Pour all but 1 tablespoon of the vinaigrette into a large resealable plastic bag. Add the salmon to the bag and refrigerate for at least 1 hour. Step 4. To serve, add the grapefruit segments, cucumber, and watercress to the reserved vinaigrette in ...
From foodnewsnews.com


SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH SALAD
Recipe 1 vinaigrette -- mix the wine, olive oil, mustard, fresh dill, salt and pepper to taste. 2 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 …
From fishofsea.blogspot.com


SALMON AND FENNEL WITH ROASTED LEMON VINAIGRETTE RECIPE ... RECIPE
Get one of our Salmon and fennel with roasted lemon vinaigrette recipe ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 80%
From crecipe.com


ROASTED SALMON WITH PEA PUREE & FENNEL SALAD RECIPE
Pan-Roasted Salmon with Fennel Puree Recipe. Pour the olive oil into a large bowl, add the lemon juice, then crush the salt between your fingers and add it to the bowl along with the sugar. 80ml of olive oil. 2 lemons , juiced. 2 tsp sea salt. 1 tsp caster sugar.
From foodnewsnews.com


SIMPLE 3-INGREDIENT FENNEL SALAD WITH LEMON - ZESTFUL KITCHEN
2022-03-10 Trim the fennel bulb (save the fronds!) and very thinly slice the fennel bulb (use a sharp Chef’s Knife or a mandoline ). Add some olive oil, lemon juice, and lemon zest to the fennel and give it a good toss. Chop the fennel fronds, add to the salad; then season with a good amount of cracked black pepper and kosher salt.
From zestfulkitchen.com


SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH …
Oct 12, 2017 - 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 fen…
From pinterest.ca


PAN-ROASTED SALMON WITH FENNEL SALAD RECIPE - BON APPéTIT
2012-12-09 Step 1. 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.
From bonappetit.com


ROASTED BEETS AND FENNEL - THERESCIPES.INFO
Roasted Beets with Fennel and Bonito Dressing - Bon Appétit tip www.bonappetit.com. Add vinegar, sugar, 2 tsp. salt, and 1 cup water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20...
From therecipes.info


SUPER SPINACH GREEK SALAD WITH SALMON AND LEMONY DRESSING
2016-01-08 Heat olive oil in small frying pan on medium heat. Oil is ready when a drop of water sizzles. Place salmon in pan skin side up. Cook for 5 minutes or until the salmon easily moves in pan. Turn over and cook for 2-3 minutes until skin is crispy. Toss greens with just enough dressing to coat.
From spinachtiger.com


RECIPES FENNEL AND SPINACH SALAD | SOSCUISINE
Put the slices in a salad bowl. Prepare the spinach and add it to the bowl. Stir in the olives. Pour the orange juice in a separate small bowl. Pour in the lemon juice and olive oil. Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified. Pour it over the salad and toss well. Let stand 10 min before serving.
From soscuisine.com


ROAST SALMON WITH FENNEL - WEDNESDAY NIGHT CAFE
2019-01-09 Instructions. Preheat oven to 400 degrees. Spray a large baking sheet (at least half sheet pan size, which is 18”x13”) with cooking oil spray. Toss sliced fennel bulb with 1 tablespoon olive oil and salt and pepper. Lay out in a single layer on the sheet pan. Roast for 10 minutes.
From wednesdaynightcafe.com


ROASTED FENNEL SALMON WITH APPLE AND CABBAGE SALAD
2019-10-24 The instruction how to make Roasted fennel salmon with apple and cabbage salad. Preheat oven to 200C/180C fan-forced. Line a baking tray (with sides) with baking paper. Using the back of a knife, press garlic and fennel seeds on a chopping board to lightly crush. Place in a jug with 1/4 cup oil. Place lemon slices on prepared tray. Top with ...
From allrecipes.cooking


SALMON AND SPINACH SALAD RECIPE | COOKING LIGHT
Break fillets into large flakes with a fork. Step 2. Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, vinegar, and garlic in a large bowl, stirring with a whisk. Add fennel, mint, parsley, and spinach; toss to coat. Arrange spinach mixture on plates; top with salmon.
From cookinglight.com


CRISPY SALMON OVER ROASTED LEEKS AND FENNEL - OLIVE JUDE
Season the salmon with salt and pepper and sear for 5 minutes on one side until a crispy layer has formed. Place the salmon on top of the fennel and leeks and cook until opaque and the vegetables are browned and tender. Squeeze the juice of one lemon over the fish and vegetables. Garnish with the reserved fennel fronds and serve immediately.
From olivejude.com


LEMON-FENNEL SALMON RECIPE | MYRECIPES
1 (1-pound) fennel bulb, trimmed and thinly sliced ; 2 carrots, julienned (cut into thin strips) 4 (6-ounce) skinless salmon fillets (about 1 1/2 inches thick) 1 lemon, thinly sliced ; 2 tablespoons capers, rinsed and drained ; 1 tablespoon chopped fresh chives ; ¼ cup white wine ; 2 tablespoons olive oil ; Sea salt, to taste
From myrecipes.com


ROAST LEMON, TOMATO, FENNEL AND SALMON SALAD RECIPE BY MARK …
Great recipe for Roast Lemon, Tomato, Fennel and Salmon Salad. This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply
From cookpad.com


FENNEL SALAD WITH SEARED SALMON AND BABY SPINACH - FULL FOR LIFE
2019-08-22 This Fennel Salad with Seared Salmon and Baby Spinach scores a perfect 10 on every level. It’s packed with omega-3 fatty acids, and each ingredient is its own nutritious powerhouse. The tasty dressing consists of fresh lemon juice & zest, extra virgin olive oil, capers, Himalayan salt, and black pepper. Sprinkle on top some chopped scallions ...
From fullforlife.com


SLOW-ROASTED SALMON WITH FENNEL SALAD | RED DOG FARM
Let sit until fennel softens slightly and tastes pickled, 8–10 minutes. Meanwhile, place salmon in a 2- or 3-qt. baking dish and coat with 1 Tbsp. oil; season with salt and pepper. Roast until flesh easily flakes apart and a paring knife inserted into fish meets no resistance, 15–18 minutes.
From reddogfarm.net


SALMON WITH MISO-FENNEL SALAD - TASTE
In a small bowl, whisk together the miso, lemon juice, mustard, honey, and ginger until blended. Slowly pour in the canola and sesame oils in a thin, steady stream while whisking continuously to emulsify. Set the vinaigrette aside. When the salmon is ready, gently remove it from the bag and transfer it to a platter or tray.
From tastecooking.com


SALMON WITH ROASTED-LEMON VINAIGRETTE RECIPE | REAL SIMPLE
Step 1. Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. Advertisement. Step 2. Roast until the fennel begins to soften, 6 to 8 minutes. Step 3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and nestle in the fennel.
From realsimple.com


SPINACH AND FENNEL SALAD RECIPE - ALEXANDRA GUARNASCHELLI | FOOD …
Preheat the oven to 375°. In a large bowl, coat the bacon with the brown sugar and 1/2 teaspoon of pepper. Arrange the bacon in an even layer on a parchment paper–lined baking sheet.
From foodandwine.com


SALMON AND FENNEL DINNER SALAD RECIPE - PUREWOW
1. 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 …
From purewow.com


SPINACH AND SMOKED SALMON SALAD WITH LEMON-DILL DRESSING …
In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well ...
From foodandwine.com


Related Search