Best King Salmon With Braised Fennel And Artichokes Recipes

Salmon with Fennel image

Provided by Ina Garten

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.

15 Minute Braised Fennel Salmon image

Provided by bellaflora

Categories Free Of...

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs salmon fillets, cut into 8 pieces skin and bones removed
1/4 cup chicken broth or 1/4 cup vegetable broth
1 tablespoon chicken or 1 tablespoon vegetable broth
1 large fennel bulb, sliced thin save 1 TBS chopped green tops to use for garnish
2 tablespoons fresh squeezed lemon juice
salt
fresh cracked black pepper

Steps:

Season salmon with a little salt and white pepper. Set aside.
Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
Reduce heat to low and cover. Cook for about 5 minutes.
Do not over cook fennel, or it will lose its flavor.
Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.

Nutrition Facts : Calories 222.1, Fat 6.1, SaturatedFat 1, Cholesterol 88.7, Sodium 195.5, Carbohydrate 5.4, Fiber 2, Sugar 0.2, Protein 35.1

King Salmon with Braised Fennel and Artichokes image

Provided by Martha Stewart

Number Of Ingredients 6

4 (6-ounce) wild salmon fillets, skin-on
Coarse sea salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons Clarified Butter
Braised Fennel and Artichokes

Steps:

Season salmon with salt and pepper. Heat olive oil and clarified butter in a large nonstick skillet over medium-high heat. Place fillets, skin side down, in the skillet, pressing down on fillets with your fingers or a spatula. Cook fish 5 minutes, turn, and continue cooking 1 minute more. Transfer fish to four serving plates and serve immediately with braised fennel and artichokes.