Tomato And Fennel Stuffed Salmon With Basil Sauce Recipes

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TOMATO-AND-FENNEL-STUFFED SALMON WITH BASIL SAUCE



Tomato-and-Fennel-Stuffed Salmon with Basil Sauce image

Categories     Citrus     Fish     Herb     Tomato     Roast     Dinner     Basil     Seafood     Salmon     Fennel     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For fish
2 pounds plum tomatoes, halved lengthwise
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 3/4 teaspoons salt
1 teaspoon black pepper
2 teaspoons herbes de Provence
2 large fennel bulbs (sometimes labeled "anise"; 2 pounds), stalks cut off and discarded
1 (8-pound) whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact
1/4 cup dry white wine
For sauce
10 saffron threads
1/4 teaspoon hot water
1 cup mayonnaise
1/2 cup loosely packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 large garlic clove
1 1/2 teaspoons finely grated fresh orange zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
an adjustable-blade slicer; heavy-duty foil

Steps:

  • Make fish:
  • Put oven racks in middle and lower third of oven and preheat oven to 400°F.
  • Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean).
  • Quarter fennel lengthwise, then slice 1/8 inch thick with slicer. Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan.
  • Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes.
  • Remove from oven. If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan). Increase oven temperature to 450°F.
  • Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil. Position salmon diagonally in roasting pan, then open fish. Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil. Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce). Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered). Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil. If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly).
  • Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes.
  • Make sauce while fish roasts:
  • Combine saffron and hot water in a small cup and let stand 1 minute. Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth. Transfer to a bowl and chill, covered, until ready to use.
  • To serve:
  • Slide whole fish (still on foil) onto a platter. To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish. Lower head end back onto platter and lift tail end in same manner to gently remove foil completely. Serve fish with sauce on the side.

TOMATO-BASIL SAUCE



Tomato-Basil Sauce image

Provided by Tyler Florence

Yield 2 cups

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
One 16-ounce can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
4 fresh basil leaves, chopped
Spaghetti, optional

Steps:

  • Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.

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.

STUFFED SALMON PARCELS WITH TOMATO CREAM SAUCE



Stuffed Salmon Parcels With Tomato Cream Sauce image

This recipe is my very own creation. Together with Salmon, mushrooms, some herb seasoning and cabbage leaves makes this quite a presentable dish that can be an entre/side dish or as a starter for a sitdown dinner/ lunch. The cream sauce brings out the flavor in the salmon, the sauce is very simple to make with ready to use ingredients from a bottle. The lemon grass paste is available in tubes in Australia ,maybe its also available in large grocery stores-if you can't get it you can leave it out

Provided by casamain

Categories     Vegetable

Time 50m

Yield 8 8, 8 serving(s)

Number Of Ingredients 13

2 (200 g) mid-cut salmon fillets
8 large wide cabbage leaves
6 large white mushrooms, chopped fine
2 stalks green spring onions, chopped fine
2 sprigs fresh basil leaves, chopped fine
1 medium carrot, grated
3 tablespoons lemon juice
salt & pepper
2 tablespoons lemongrass paste
toothpick, to secure the parcels
4 tablespoons any red pasta sauce or 4 tablespoons salsa
3/4 cup half-and-half cream
1 dash black pepper

Steps:

  • Wash the salmon fillets , add 2 tablespoons of the lemon juice and 1 teaspoon of the lemon grass paste and keep aside for 15 minutes.
  • In a microwavable bowl add the chopped mushrooms, basil, carrot , spring onion,1 teaspoon lemon grass paste and the lemon juice, season with salt and pepper.
  • Microwave for 2 minutes and set aside.
  • Wash the cabbage leaves and blanch them in hot salted water , run cold water to keep them from wilting but they should be nice and soft.
  • Carefully remove the skin from the salmon and cut into 8 pieces of same size.
  • On each cabbage leaf spread a little lemon grass paste,a small amount of the microwaved mix put a piece of salmon sprinkle little course black pepper and fold the leaf to make a neat parcel-secure with tooth picks.
  • Use a round open glass dish , spray with cooking spray and arrange the parcels . spray the parcels with the spray again.
  • Cover with a microwavable dish cover and microwave on high for 8 minutes.Remove on a serving dish or a plate-Let cool for few minutes.remove the tooth picks.
  • In a glass bowl mix the pasta sauce and cream and blend till well mixed.
  • Either pour all the sauce on the parcels if serving as a one dish or if on individual plates spoon a bit of the sauce on the plate, put one parcel , spoon sauce on the parcel. garnish with a fresh basil leaves.

Nutrition Facts : Calories 110.7, Fat 4.6, SaturatedFat 1.9, Cholesterol 34.4, Sodium 92.4, Carbohydrate 5.8, Fiber 1.3, Sugar 2.8, Protein 12

TOMATO BASIL SALMON



Tomato Basil Salmon image

This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.

Provided by CHEDDAR97005

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 2

Number Of Ingredients 5

2 (6 ounce) boneless salmon fillets
1 tablespoon dried basil
1 tomato, thinly sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
  • Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 4 g, Cholesterol 103.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 36.2 g, SaturatedFat 5.5 g, Sodium 179.5 mg, Sugar 1.7 g

PROVENCAL SALMON WITH TOMATO BASIL SAUCE



Provencal Salmon With Tomato Basil Sauce image

This is a Wolfgang Puck Recipe. It looked delicious so I'm posting it here for save keeping! Prep time does not include marinating time.

Provided by my3beachbabes

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

4 large ripe tomatoes, peeled, seeded, and finely chopped
2 shallots, minced
1/3 cup fresh basil leaf, chopped
1/2 lemon, zest of
1/2 cup extra virgin olive oil
2 tablespoons sherry wine vinegar
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
salt & freshly ground black pepper
cayenne pepper
extra virgin olive oil
salt & freshly ground black pepper
6 sprigs fresh basil (to garnish)
6 (6 ounce) fillets fresh salmon

Steps:

  • Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
  • About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
  • Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.

Nutrition Facts : Calories 387.9, Fat 24.2, SaturatedFat 3.5, Cholesterol 89.1, Sodium 122.7, Carbohydrate 6.4, Fiber 1.6, Sugar 3.2, Protein 35.7

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

ROASTED TOMATO AND FENNEL SAUCE



Roasted Tomato and Fennel Sauce image

This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 7

1 fennel bulb, fronds removed, bulb cored and cut into pieces
2 pints grape tomatoes, half of them halved
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
5 sprigs thyme
Sugar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g

FRESH BASIL AND TOMATO SALMON



Fresh Basil and Tomato Salmon image

Garden-fresh goodness accents the salmon. Serve with a mixed green salad with a Romano-balsamic vinaigrette.

Provided by atasteofcreole

Time 40m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil, or as needed
2 large tomatoes, thickly sliced
sea salt and freshly cracked black pepper to taste
1 cup packed fresh basil leaves
1 (1 pound) fillet salmon, skinned and deboned
½ medium lemon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
  • Drizzle olive oil onto the prepared pan in an area slightly larger than the salmon fillet. Place tomatoes in a layer on the oiled foil; sprinkle with salt and pepper. Layer basil over top and place salmon on the basil. Squeeze lemon over salmon and season again with salt and pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 5.2 g, Cholesterol 55.8 mg, Fat 14.6 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 2.7 g, Sodium 59.4 mg, Sugar 2.4 g

BAKED SALMON WITH FENNEL AND TOMATOES



Baked Salmon With Fennel and Tomatoes image

Salmon is perfect with aniseed-scented roasted fennel and sweet sharp cherry tomatoes. You can splash over a dash or pernod with the lemon juice if you like.

Provided by English_Rose

Categories     European

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

2 fennel bulbs
2 tablespoons flat leaf parsley, chopped
1 lemon, zest and juice
6 ounces cherry tomatoes
1 tablespoon olive oil
2 salmon fillets, about 6 oz each
6 black olives (optional)

Steps:

  • Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
  • Cook in boiling salted water for 10 mins then drain well.
  • Chop the fennel fronds roughly then mix with the parsely and lemon zest.
  • Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
  • Drizzle with olive oil then bake for 10 minutes
  • Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
  • Scatter over the parsley, zest and fennel leaves and serve.

Nutrition Facts : Calories 528.6, Fat 18.6, SaturatedFat 2.8, Cholesterol 165.4, Sodium 342.8, Carbohydrate 26.4, Fiber 10.9, Sugar 2.3, Protein 67.8

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SALMON WITH FENNEL AND TOMATOES — EAT THE RIGHT STUFF
2017-08-20 preheat the oven to 200c. on a large roasting tray, mix the fennel, onion, tomatoes, herbs and garlic. drizzle with the olive oil and lemon juice, season and mix again. cook for 40 minutes, stirring after 20 minutes, by which time the vegetables will have begun to soften. Add the salmon, on top of the vegetables and return to the oven, cooking ...
From eattherightstuff.com


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