Salmon with fennel

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two salmons and cabbage in a glass dish

Baked Lemon Salmon with fennel, a flaky perfectly baked salmon , cooked with aromatics like fennel seeds, sweet fresh fennel, leeks, and fresh lemon-herb dressing! For another layer of flavor, I co...

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a piece of salmon on top of some cabbage

Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan. This is part of BA's Best, a collection of our essential recipes.

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a white plate topped with salmon, onions and lemon wedges on top of a table

Assertively flavorful, lush-textured wild Pacific salmon — notably king, but also sockeye — are seasonal treasures. Unlike farmed Atlantic salmon, which is of a different genus entirely and available year-round, Pacific salmon is a late spring through summer catch. Its richness makes a fairly modest portion satisfying. In this recipe I paired it with fennel, pistachios and lemon. I started the fish fillet in a very hot oven (not quite volcanic, but about as hot as a home oven can get) then…

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a white plate topped with salmon, onions and lemon wedges next to a fork

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

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salmon and noodles with fennel and lemons served in a casserole dish

Just because a recipe uses fruit, it doesn’t have to be fruity. A tangy pomegranate glaze gives this salmon a delightful balance of sweetness and acidity, and slow-roasting turns the fish, and the fennel and leeks that cook with it, meltingly tender and silky. This is one of the easiest dishes we’ve ever made, and one of the most delicious.

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two plates with salmon and greens on them

Slow-roasting salmon renders the meat tender and succulent— and fool-proof whether it be for company or a quick weeknight dinner— because the low gentle heat of the oven makes the risk of overcooking the salmon extremely low. The key to this dish is the vibrant freshness of the vinaigrette— the zing

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