Thursday, November 15, 2012

Fennel Roasted Salmon

This is a very simple and delicious dish. Salmon and fennel are natural allies in the wild.  The bold flavors of anise that the fennel brings can stand up to the fatty fish quite well.  By cooking them together, the salmon only just slightly takes on the hints of fennel and its adds another dimension.  There are some people who can't stand the taste of raw fennel, which I guess I can understand.  It is quite strong.  But when you cook it down, it become much softer in flavor and texture and is an excellent side dish to this meal.  The other bonus is that you've got a one-pan meal here.  Just add a side salad and dinner is ready.  Also, since you are cooking the salmon in the oven, the whole house won't smell like a fish market for the next week.  Everybody wins.
Fennel Roasted Salmon
1 lb. salmon
1 head fennel
1 onion
salt and pepper
olive oil

1.  Slice the fennel and onion and lay it around a baking pan.  Lay the fennel fronds as a bed for the salmon.  Sprinkle with salt and pepper and lightly with olive oil.
2.  Set the salmon skin-side-down on top of the fennel fronds and sprinkle with salt and pepper and olive oil.
3.  Bake at 375 degrees for 20 minutes until the salmon is cooked through and the fennel is beginning to brown.
4.  Serve up and enjoy!
One Year Ago: Le Timbre in Paris
Two Years Ago: Mole Sauce

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