Best 4 Herb Smoked Pacific Salmon With Shaved Fennel And Dill Salad Recipes
Herb smoked pacific salmon with shaved, dill salad is a flavorful and healthy dish that can be enjoyed by people of all ages. The key to a great herb-smoked pacific salmon dish is quality ingredients and a well-balanced flavor profile. Using fresh herbs (such as dill) and zesty citrus is a great way to achieve this balance. This article will provide a detailed recipe for herb smoked pacific salmon with shaved, dill salad, along with tips and tricks for achieving the best results. With careful attention to detail and a bit of practice, anyone can create a delicious and impressive herb smoked pacific salmon dish that will impress family and friends.
Here are our top 4 tried and tested recipes!
FENNEL AND SMOKED SALMON SALAD
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.
Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g
SMOKED SALMON AND HERB BUTTER
Steps:
- For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
- To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.
FENNEL- AND DILL-RUBBED GRILLED SALMON
Provided by Tom Douglas
Categories Fish Herb Fourth of July Backyard BBQ Seafood Salmon Fennel Summer Grill/Barbecue Dill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.
HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO
Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
- Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.
Nutrition Facts : Calories 534 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 3.8 milligram of sodium
Tips:
- Choose the right salmon. Select a fresh, wild-caught salmon fillet with a firm texture and vibrant color.
- Use a variety of herbs for smoking. This recipe calls for dill, fennel, and thyme, but you can experiment with other herbs like rosemary, sage, or oregano.
- Soak the wood chips before using them. This will help them smolder and produce smoke for a longer period of time.
- Keep the smoker at a low temperature. The ideal temperature for smoking salmon is between 225°F and 250°F. This will help the salmon cook slowly and evenly without drying it out.
- Use a digital thermometer to check the internal temperature of the salmon. The salmon is done when it reaches an internal temperature of 145°F.
- Let the salmon rest before serving. This will help the juices redistribute throughout the fish, resulting in a more tender and flavorful bite.
Conclusion:
This herb-smoked salmon with shaved fennel and dill salad is a delicious and elegant dish that is perfect for any occasion. The salmon is cooked to perfection, with a tender and flaky texture and a smoky flavor that is perfectly complemented by the fresh and tangy salad. This dish is sure to impress your guests, and it's easy to make too!
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