The secret to making seared salmon that looks good is cooking the top of the salmon for only a minute. This is a staple recipe in my book. It’s a real titan among the salmon salad recipes you might find on the internet, especially in … Allrecipes is part of the Meredith Food Group. Do not overbake! Remove from the oven and let it rest for 5-10 minutes before serving. Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. Cover with the second salmon fillet, skin side up. Thank you for sharing. Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece. Kick it up a few notches with refreshing blood oranges, fennel, and toasted hazelnuts. That ingredient is in the original recipe.). Add the oil or butter called … A big disappoint. Easy to make healthy and "different!". Bake for 20 to 25 minutes, or until fish flakes easily with a fork. Wash and slice leek and fennel bulb with fronds and leaves. Roast salmon with citrus soy dressing and fennel Recipe | Better Homes and Gardens Shop I served the fish over a balsamic/oil dressed green salad with red onion, orange segments and roasted almond slices. Amount is based on available nutrient data. Pull the other half up and over the filling, enclosing it. Preheat the oven to 500°. You saved Baked Orange Salmon with Fennel to your. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. All rights reserved. You should have about 7 pounds of salmon. Directions: Preheat oven to 400F. Bake covered with foil for 30 minutes and it should be cooked but moist. Add salmon, flat side down; cookuntil browned, about 3 minutes. this link is to an external site that may or may not meet accessibility guidelines. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). It's a very tasty dish when made correctly. Nutrient information is not available for all ingredients. Set salmon, skin side down, on foil. Fennel is a low-calorie vegetable, only about 27 calories per 1 cup of sliced fennel, highly nutritious and has a fair amount of dietary fiber. The fennel was seared to par cook it, but also to add another dimension to the flavour. The fennel tasted so promisingly good while baking but the salmon failed to soak up any of the fennel or OJ taste. I used rainbow trout and cooked it for 15 minutes. I've served this dish many times to many different people. To serve, cut into thick slices with a very sharp knife. Add everything to a baking dish leaving … Place the fillets skin side down in a glass baking dish. Fennel fronds for garnish. Bring to boil over high heat, stirring until sugar dissolves. 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. Your favorite shows, personalities, and exclusive originals. Cover the dish with aluminum foil. I cut 1 lb. Your daily values may be higher or lower depending on your calorie needs. Info. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. In a small bowl, whisk the zest, juice, oil and salt. Pour 1/4 c. orange juice over the fillets. 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. The mild acidity of fresh orange juice cuts the richness of salmon. Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Broil until the fish flakes easily but is still moist … Preparation. This review is written by the original poster of the recipe (ellenmoriah) and is intended to clear up any misunderstandings about it. I liked this a lot. For those of you who read LynnHK's review (no offense to her that I don't remember her name just right).... well if you read her review you should know she made it wrong. Sauté the fennel, onions, and carrots with olive oil on medium heat for 5 minutes. THE FENNEL: Remove all green stems any discolored parts of the white fennel core and the then dice a small yellow onion or 2 shallots. Roasted on one sheet pan, salmon with tomatoes and fennel is joined by shallots, garlic, capers, dill, and Dijon for an exciting flavorful entrée. Heat oven to 200C/180C fan/ gas 6. (Note: one reviewer recommends adding Old Bay Seasoning. This keeps the top of the salmon from sticking to the pan giving a beautiful result. This roasted salmon with fennel, tomatoes, and potatoes is a simple, quick weeknight one pan dinner. The salmon will dry out if baked too long. The combination of lemon, garlic, olive oi — ingredients that define Mediterranean cooking — makes an intensely flavorful, vibrant dish. Baked rockfish with fennel and blood oranges – caramelized fennel, roasted blood oranges, and juicy white fish fillets – you get a burst of citrusy, fresh flavors, and a vibrant, delicious … Bake for 20 to 25 minutes, or until fish flakes easily with a fork. Cut a sheet of 18-in.-wide heavy-duty foil three times as long as salmon and center it on a rimmed baking sheet, letting ends hang over. Drizzle with olive … This Slow Roasted Salmon with Orange + Fennel is a light and bright dish that is simple to prepare and tastes as good as it looks. In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes. Cover the dish with aluminium foil. Make the marinade up ahead of time and store seperately until ready to use. Combine first 4 ingredients in a large zip-top plastic bag; add fish. The richness of salmon is contrasted by the bright aromatic fennel and mellow roasted tomatoes. Grate 1 tablespoon of orange zest. First, slow baking the salmon with fennel and orange. Served with roasted asparagus baked in the same oven for about 12-15 minutes. Preheat oven to 325°. Season and roast on the top shelf for 15 mins. Place the fillets skin side down in a glass baking dish. Arrange the orange zest on the salmon and top with half of the fennel tops. Sprinkle fennel over in an even layer, and season with OLD BAY. Next time I think I while reduce the liquid in the pan after baking and spoon over fish. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Made as written except added one chopped shallot to the fennel while sautéing. Preheat the oven to 350 degrees F (150 degrees C). Congrats! Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. Baked Salmon en Papillote with Blood Orange and Fennel Baking salmon en papillote renders tender and flaky fillets every time. Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Fabulous! Pour the orange juice over the fillets. Coat 16 x 10 inch baking pan with oil. Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Pour the orange juice over the fillets. Directions: 1. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. For a fresh spin on the crunchy salads typical of Asian cuisines, our recipe for sesame salmon with fennel orange salad scores high for creative flavor pairings and global flair. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Place the fillets skin side down in an oven proof dish. Great healthy meal that was simple, few ingredients and quick! Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness. Seal and marinate in refrigerator 20 minutes, turning once. of good (green) olive oil over medium heat until the diced fennel and onions soften and begin to caramelize (about 20-30 minutes). A surprisingly good and healthy dish for guests or family. All in one place. Cooked with orange and lemon zest and served with rice, Karen’s baked salmon is perfect for entertaining. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Refrigerate until ready to roast. Arrange the orange zest on the salmon and top with half of the fennel tops. It’s … Tie the salmon every 2 inches with kitchen string to secure the stuffing. Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. If you eat healthy you will love this recipe. The photo for this recipe (taken by Linda) looks like the green portion of the fennel was included in the recipe. Bake for 20 to 25 minutes, or until fish flakes easily with a fork. Add comma separated list of ingredients to exclude from recipe. Allow to cool slightly, then remove the strings. Very moist and tasty. Low and slow roasted salmon turns soft and buttery, while the crisp fennel orange salad cuts through the richness. https://www.finecooking.com/recipe/braised-fennel-with-orange 5 cups sliced yellow onions, 1/4-inch thick (3 pounds), 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds), 3 tablespoons fresh thyme leaves, coarsely chopped, 2 tablespoons coarsely chopped fennel fronds, 2 tablespoons freshly squeezed orange juice, Copyright 1999, Barefoot Contessa Cookbook, All Rights Reserved. Most recipes call only for the bulb, but the leaves make for a beautiful garnish, and the stalks give flavour to soups or stews. Only the bulb (the white part) should be used and it needs to be sauteed before baking on top of the fish. Add comma separated list of ingredients to include in recipe. Season with salt and pepper. Serve with the fennel still on top of each piece. This goes very nicely with sauteed red swiss chard (with caramelized onions and garlic) and brown rice (spiced with lemon juice and garlic salt). Sprinkle fennel, olive oil and savoury seasoning. Garnish with fennel fronds. I put the dish in the oven at the same time I turn the oven on (to 350 ). Information is not currently available for this nutrient. 1 Review The mild acidity of fresh orange juice cuts the richness of salmon. I would use more fennel next time....I will be making this one a lot. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Squeeze oranges to get 1/2 cup of juice. Sign up for the Recipe of the Day Newsletter Privacy Policy, Sheet Pan Blackened Salmon with Garlicky Kale, Orange-Ginger Glazed Salmon with Mixed Greens, Loin of Pork with Fennel and Garlic Recipe. Healthy all right but totlly devoid of taste! The flavors compliment one another very nicely. filet (about 1/2" thick) into 4 pieces to serve 4. Spread the fennel filling over half of the salmon. I did not have the Old Bay seasoning so I added a pinch of salt pepper paprika mustard and celery seasonings to the fennel as it sauted in the oil. Cover the dish with aluminum foil. Then sear the underside for longer, around three minutes. Prepare broiler. 2 tablespoons chopped fennel fronds 2 tablespoons orange zest 3-1/2 pound whole piece of salmon filet, bones removed, skin on is fine (with fairly even thickness to promote even cooking.) I found that if you sprinkle the fish with Fennel pollen in the last 5 minutes of cooking it REALLY adds to the flavor. Would be great for a dinner party as it is also quick and easy. The fennel and orange were layered, though the orange pieces could have been halved or quartered and mixed together with the fennel before laying the salmon pieces on the top. This salmon is delicious hot or at room temperature. Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Serve with the fennel on top of each piece of salmon. Salmon fillets are roasted with fennel bulb in an orange sauce. Liberally sprinkle the top of each fillet with Old Bay Seasoning (if you have another fish seasoning you prefer it should work too). Sprinkle fennel over in an even layer, and season with OLD BAY. Fennel can be eaten raw in salads, added to pasta or roasted as a side. Be careful not to marinate longer than 20 minutes; as in ceviche, the citrus marinade can "cook" the fish. The orange juice keeps the fish moist and tasty! Bring orange juice and broth to a simmer and layer salmon fillets and oranges over sliced fennel. Top each fillet with the cooked fennel and onion so it's evenly distributed. Preheat the oven to 500°. 2 large bulbs of fennel; 1 large salmon fillet (about 2 lbs.) This recipe sounded really neat but tasted even better than I expected. Cover the dish with aluminium foil. I'm sure she meant no harm. Sautee fennel and onions in about 2 tblsp. Percent Daily Values are based on a 2,000 calorie diet. Cut the salmon filet into serving size portions. Sprinkle fish evenly with orange zest, shallot, and fennel bulb. Also if you sprinkle on a pinch or two of "Old Bay" seasoning it really helps. It always gets rave reviews and no leftovers. Pour the orange juice over the fillets and sprinkle with fennel, olive oil and savoury seasoning. Taste for salt and pepper. Trim the fennel. Roast until salmon is just cooked through, 15 to 20 minutes. 470 calories; protein 40.1g; carbohydrates 11.3g; fat 28.7g; cholesterol 110.6mg; sodium 156.8mg. Pour the orange juice over the fillets. Season with salt and pepper. Cooking time at 20 minutes seemed perfect. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Add salmon fillets, flat side down, and cook until browned, about 3 minutes. Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Tart-sweet oranges, fresh rosemary, and crushed fennel seeds add a subtle herb-citrus flavor to broiled salmon fillets. © 2021 Discovery or its subsidiaries and affiliates. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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