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-FENNEL SALAD
Provided by Geoffrey Zakarian
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
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
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
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
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
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
FENNEL SPINACH SAUTE
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
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)
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.
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.
SPINACH, FENNEL AND FETA SALAD
Yield Serves 4
Number Of Ingredients 7
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.
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