PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams
ORANGE ROASTED SALMON
I like to make this for company since you can get it ready ahead of time up until the final baking step. It looks both pretty and impressive, and the orange flavor is more subtle than you'd expect. This is a healthy and elegant meal (not to mention delicious) when served with a leafy salad, brown rice, and asparagus.
Provided by KBURIE
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 55m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
- Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
- Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
- Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.
Nutrition Facts : Calories 345 calories, Carbohydrate 17.4 g, Cholesterol 93.2 mg, Fat 14.9 g, Fiber 2.3 g, Protein 34.7 g, SaturatedFat 2.2 g, Sodium 353.4 mg, Sugar 13.2 g
ORANGE ROSEMARY SALMON
Make and share this Orange Rosemary Salmon recipe from Food.com.
Provided by chia2160
Categories Kosher
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350:F and spray casserole dish with cooking spray.
- Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
- Lightly season with salt and black pepper.
- In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
- Press bouillon cube with a fork to dissolve.
- Bring sauce to a medium boil.
- Once sauce becomes syrupy, stir in garlic and remove from heat.
- Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
- Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
- Remove from oven and change setting to broil.
- Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
- (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
- Remove from oven and serve immediately.
SALMON W/ FENNEL, ORANGE, AND ROSEMARY
Make and share this Salmon W/ Fennel, Orange, and Rosemary recipe from Food.com.
Provided by GoldsmithLissa
Categories Weeknight
Time 35m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
- Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
- Remove the skin and white from orange, and cut into wedges, toss with fennel.
- Serve skin side up on a bed of fennel and orange.
Nutrition Facts : Calories 380.9, Fat 24.7, SaturatedFat 4.1, Cholesterol 59, Sodium 120.9, Carbohydrate 19, Fiber 5.6, Sugar 7.3, Protein 22.2
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