Best Hot Smoked Salmon With Fennel Salad Lemon Mayo Recipes

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SALMON WITH FENNEL



Salmon With Fennel image

Make and share this Salmon With Fennel recipe from Food.com.

Provided by ieatfoOOod

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 fresh atlantic salmon fillet
1 large fennel bulb
1 large onion
1 lemon
2 garlic cloves
salt & pepper
2 tablespoons olive oil

Steps:

  • Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
  • Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
  • Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
  • Let onion and fennel mix cool and spread evenly over the top of the salmon.
  • Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
  • Open and eat while hot.
  • I serve with cous cous or rice and a salad.

Nutrition Facts : Calories 260.3, Fat 13, SaturatedFat 1.9, Cholesterol 55.1, Sodium 118.7, Carbohydrate 15.8, Fiber 5.1, Sugar 2.2, Protein 23.2

SALMON ON FENNEL SALAD



Salmon on Fennel Salad image

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

1/2 lime
1/2 lemon
1/2 orange
4 (6 -7 ounce) skinless salmon fillets
1 tablespoon butter, melted
1 1/2 teaspoons granulated sugar
1 small garlic clove, minced
1/4 teaspoon salt
black peppercorns (3 grindings)
1/4 cup olive oil
2 oranges
1 large fresh fennel bulb
4 cups baby greens or 4 cups romaine lettuce
1/2 cup slivered almonds, toasted

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

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