Showing posts with label fennel. Show all posts
Showing posts with label fennel. Show all posts

Thursday, July 20, 2017

Slow-baked Salmon with White Beans and Fennel

This is an easy, different, and delicious take on salmon that's easy to scale up for company or leftovers. Loosely adapted from this recipe here, crossed with this long-time favorite.


Ingredients
1 lb wild salmon
2 tbsp chopped green garlic (or sub 2 cloves garlic, pressed)
1 1/2 tbsp minced fennel top
Zest of ½ lemon
1 tsp mustard seeds
Olive oil
Kosher salt
1 large or two small fennel bulbs, diced
2 cans cannellini beans
1 tbsp good-quality mustard
Few sloshes white wine
1-2 tomatoes, diced
Salt and freshly ground black pepper

Combine in a small bowl: 1 tbsp of the green garlic (or one clove garlic, pressed), the fennel top, lemon zest, mustard seeds, 1.5 tbsp olive oil, 1 tbsp or so wine, and a couple pinches of salt. Lightly oil a foil-lined baking sheet and place the salmon on it, skin side down. Spread the garlic-fennel mixture evenly over the top in a thin layer. Let sit for 10 minutes while you preheat the oven to 275°F. Bake the salmon for 20-21 minutes or until you can see that the fat has started to melt out a bit from the bottom.


In a wide nonstick pan, heat a generous glug of olive oil over medium-high heat. Add the fennel and reduce heat to medium. Cook, stirring occasionally, for about six minutes, allowing the fennel to brown.

Add another glug of olive oil if the pan seems dry, turn the heat down a little, and add the rest of the garlic. Stir a couple times, then add the beans. After 1-2 minutes, add the mustard and a couple generous sloshes of wine and cook for another minute or so until some of the wine evaporates. Stir in the tomatoes and let cook until just heated through (unless they’re not really in season, in which case, cook them a couple minutes longer), then turn off the heat and add salt and pepper to taste.

Serve the beans onto plates and top with a piece of salmon.

Serves 3-4.

If you're reheating leftovers the next day, reheat the beans only, then lay the salmon over the top. The warmth of the beans will bring the salmon to room temperature without overcooking.



Wednesday, July 14, 2010

Smoked Salmon Salad with Shaved Fennel and Asian Pear


















Found at Costco: Smoked wild Alaskan salmon, Asian pears
Found at the Coop: Fennel bulb, local baby salad greens

Ingredients

Vinaigrette (make first and let sit to blend flavors)
2 tbsp olive oil
1 tsp white wine vinegar
1 tbsp Meyer lemon juice
1 tbsp finely chopped fennel (top part)
Freshly ground black pepper

Several handfuls of mixed baby greens
Several slices of smoked salmon per person
½ fennel bulb, shaved, soaked in ice water for 10-20 minutes, drained, and patted dry (I have no idea how you're supposed to shave fennel, so I just quartered the bulb and then used a carrot peeler to shave off thin crescent-shaped slices)
Several small pieces of fennel (top), washed and patted dry
½ Asian pear, sliced fairly thinly


Whisk vinaigrette ingredients together in a small bowl.

Arrange lettuce in a bed on each plate. Layer shaved fennel over and drizzle lightly with dressing. Fan slices of Asian pear on one side and smoked salmon on the other, drizzle again with dressing, and garnish with fennel sprigs.

Serves 2