This recipe was so easy - it was inspired from a post on Serious Eats that highlighted a Jamie Oliver recipe. I didn't have a whole salmon, just some small filets so I tweaked the recipe a bit.
Ingredients:
3 small fennel bulbs, sliced (reserve some of the fennel fronds for garnish)
2 tomatoes, sliced
2 stalks of green garlic
1 lemon, thinly sliced
lemon juice
olive oil
salt and pepper to taste
2-3 salmon fillets
2-3 tsp fennel seeds
Directions:
Preheat oven to 400 degrees.
Combine fennel, tomatoes, garlic and lemon slices in a large bowl. Drizzle with olive oil, a squeeze of lemon juice and season with salt and pepper. Toss to coat well and place in a roasting pan in the oven for about 25 minutes until vegetable are nearly fork tender.
Meanwhile season your salmon with a little olive oil, salt, pepper and top with some lightly crushed fennel seeds. Place on top of the roasting vegetables and continue to cook an additional 10-15 min depending on how much/how big your salmon is.
Pile some of the roasted veggies on a plate, top with a piece of salmon, drizzle with a little extra lemon juice and garnish with the reserved fennel fronds.
Coming up: I've been a busy little bee - I made some homemade granola this weekend that was fabulous. Also, a halibut cheek recipe and Bison Burgers, Yum! I also have 2 Meme's I need to catch up on, so stay tuned!
13 comments:
Christine, that's a fabulous use of salmon and I like the melange of veggies!
Nice to meet you.
An article of the cooking of your site served as a reference very much.
I linked to your site from my blog.
I am glad if I have you link to my blog.
http://deliciousfoodrecipe88.blogspot.com/
Hmmm...fresh fennel in the refrigerator, an OVER abundance of lemons, and a salmon-craving husband - I know what I'm making this weekend. :)
Can't wait, this looks delish!
Fennel and salmon! Nice.
Hey Chrissy,
One question, we are going to make the salmon tonight or Sunday. I'm wondering what wine to have with it. My first thought was a pinot noir, but then I thought if it's quite lemon-y, maybe I should serve a white. Did you have wine, and if so, what kind?
Mo -
I would definitely go with a white - but beyond that I'm horrible at the whole wine pairing thing. I can't even remember what wine I drank with it. It might have been a Pinot Grigio? Maybe this will help? http://www.nataliemaclean.com/matcher/
It's from Kirsten's blog.
What a fresh looking plate of food.The fish looks so juicy and just perfect.
Chrissy,
Thanks for responding so quickly. We ended up having take out last night, so will definately make this Sunday night. Pinot Grigio is actually an excellent idea. It should go perfect with these flavors, but not overpower. I bet a French Rose would be good to, now that I think about it. I'll let you know how it all turns out.
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Christine, I would like that for lunch, please. And you can send it now, because it's noon here in Sao Paulo. ;-)
I love roasted fennel and salmon. I love how you used fennel seeds, fronds, and the actual fennel. Delicious!
I just had fennel crusted salmon last week (that my boss prepared) and I think it was the best salmon I've ever had! We're having a salmon recipe contest at MarxFoods.com. The prize? 15 Pounds of Wild Salmon in three separate 5-lb. shipments. We'd love to have you enter this recipe or another favorite!
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