Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. 4.1 (30) Read Reviews. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Pull the other half up and over the filling, enclosing it. Drizzle 1 teaspoon olive oil over salmon. The bold flavors of salmon, tomatoes, and fennel assert themselves in this easy to prepare sheet pan dinner. Yield 8 to 12 servings; Time 1 hour; Email Share on Pinterest Share on Facebook Share on Twitter. To serve, carefully transfer salmon to a platter. Roast until the salmon is opaque throughout, 12 to 15 minutes. Attach the food processor with the slicing disc and slice the fennel bulbs andpotatoes. Spread out evenly in the tin, then roast for 15 mins until the fennel and onions start to soften. NYT Cooking is a subscription service of The New York Times. Heat oven to 180C/fan 160C/gas 4. Combine the salt, pepper, and fennel pollen and rub the mixture all over the flesh of the salmon. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Cut each half lengthwise again into 3/4-inch wedges. Arrange salmon on top. Roast for 10 to 15 minutes, flipping it once halfway through roasting time. Combine the remaining sliced fennel with the fennel fronds, lemon juice and remaining tablespoon of olive oil. Bake in the oven for 15 to 20 minutes, or until just cooked, but still a little translucent in the centre (if you’re using wild salmon, reduce the cooking time to 10 to 12 minutes). Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Chef Jorge González of Pasquinel Bistrot in Puebla, Mexico, has created his own perfect salmon sauce: rich, supple beurre blanc fortified with charred onions. Roast until the salmon is opaque throughout, 12 to 15 minutes. It’s all about how you prepare it I think. Finely grate over the lemon zest. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon. For the finish, the … Place the salmon, skin-side down, on top of the fennel and season it with the salt. Spread out butternut squash and sweet potato (cut to 3cm pieces if large) in the middle of a roasting tray and drizzle with olive oil. Drizzle with half of the juice mixture. Food Stylist: Carrie Purcell. Preheat the oven to gas 6, 200°C, fan 180°C. Add lemon juice and remaining 1 teaspoon oil to asparagus mixture; toss until coated, and season with salt and pepper to taste. Roast for 25 minutes. You’ve most likely had fennel raw- shaved over fish or seafood, or served in a fresh, citrusy salad. The result is wonderful bowlful of sunny, summery flavours. Smoked Salmon, Fennel and Herbed Mascarpone Tart By Melissa Clark. Arrange mixture on top of salmon, letting some spill off onto platter, then sprinkle with reserved fennel fronds. Spoon a dollop of horseradish crème fraîche onto your plates, top with a few pieces of salmon and some watercress. Meanwhile, season salmon with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. The information shown is Edamam’s estimate based on available ingredients and preparation. Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. The excitement doesn’t stop with the salmon/tomato/fennel trifecta though. Stir the harissa with the agave or honey. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more. Season generously with salt and pepper and roast for 15 minutes, then rest for 5 minutes. Clear a space in the center and lay the salmon diagonally in the pan, skin side down. Place the lemon slices on top. And, the salmon is extra special. Then turn each piece of fennel over and return to the oven. Lay the salmon skin-side down on a baking tray and smooth over the remaining oil. Transfer the salmon to a platter, scatter the fennel and shallots around one edge, then pour over the dressing. Place the salmon in the upper third of the oven and continue to cook the salmon and the fennel until the salmon is cooked to your liking and the fennel is tender, 10-15 minutes more. Sprinkle mixture all over salmon. Cut the fennel bulbs in half, then cut each half into 3 wedges. After fennel has roasted for 10 minutes, remove from oven. Season generously with salt and pepper and roast for 15 minutes, then rest for 5 minutes. Step 4 Squeeze the garlic out of the skins into a bowl and mash to a paste. Drizzle with 1 tablespoon of the olive oil. Fork the salmon apart and serve with rice. Combine the salt, pepper, and fennel pollen and rub the mixture all over the flesh of the salmon. If you really don’t like fennel… Arrange the thyme sprigs around and on top of the fish. 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