Best Roasted Salmon With Fennel And Lime Recipes

SALMON WITH FENNEL

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.

SALMON CONFIT WITH LIME, JUNIPER, AND FENNEL

Steps:

• Heat the oven to 325°F. Finely grate the zest from 1 of the limes and place the zest in a bowl (reserve the lime for later). Stir in the salt, pepper, and crushed juniper berries and fennel seeds. Sprinkle the mixture all over the salmon fillets and place them, packed close together, in a small baking dish (a large loaf pan or an 8-inch cake pan will work).
• Thinly slice the remaining lime and lay the slices on the fish. Tuck the marjoram sprigs around the fish. Cover the fish with olive oil-you'll need at least ½ cup, possibly even 1 cup, to submerge it. Bake the fish until it's just cooked through, 15 to 20 minutes. (Thinner fillets may take less time-start checking at 10 minutes.)
• Remove the fennel fronds from the bulb and chop enough to make ½ cup. Trim the fennel bulb and thinly slice it on a mandoline or with a very sharp knife. In a bowl, toss the fennel fronds and slices with a pinch of fine sea salt. Juice the zested lime and add juice, to taste, to the fennel. Drizzle the fennel with oil. Serve the salmon and fennel sprinkled with flaky sea salt.

SEARED SALMON FILLETS WITH ROASTED FENNEL AND BALSAMIC LENTILS

Steps:

• Preheat broiler with rack placed 6 inches under the heat source. Place the bell peppers on a pan in the broiler. Cook, turning occasionally, until the skin is blackened on all sides. Remove from heat, and cool.
• Lower oven heat to 425 degrees. In a medium saucepan, combine the lentils and 6 cups water. Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes. Drain the cooked lentils, rinse with cool water and reserve. While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper. Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.
• Skin and seed the cooled bell peppers and cut into small dice. In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots. Saute until shallots begin to soften, about 1 minute. Add lentils and diced peppers. Saute another minute, and remove from heat. In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes. Cool, add to the lentil mixture and toss gently. Set aside until serving time.
• Preheat oven to 425 degrees. Season salmon fillets with salt and pepper to taste. In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil. Quickly sear the fillets so they are well browned on the surface, and remove from heat. Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
• To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet, and garnish with a sprig of fennel frond. Serve immediately.

SLOW ROASTED MUSTARD SALMON

Steps:

• Preheat the oven to 300 degrees F.
• Place the slices of fennel in the middle of a rimmed baking sheet and drizzle with the olive oil. Place the fillet of salmon skin-side down on top of the bed of fennel and sprinkle it with the salt. Spread the mustard evenly over the top of the salmon and sprinkle with the fennel and coriander seeds. Press gently to help the seeds adhere.
• Roast until a fork inserts easily in the thickest part of the fish and the flesh flakes, approximately 1 hour. Remove the salmon to a platter. Sprinkle with the fennel fronds and drizzle with olive oil.

PAN-ROASTED SALMON WITH FENNEL PUREE

Steps:

• For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
• For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
• Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
• To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
• Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

ROASTED SALMON WITH FENNEL AND LIME

Steps:

• Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
• Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
• Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
• Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
• Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
• When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.