Best 3 Pan Roasted Salmon With Fennel Puree Recipes
Pan roasted salmon with fennel puree is an elegant and flavorful dish that is perfect for any special occasion. Salmon is a versatile fish that can be cooked in many ways, but pan roasting is a great option because it creates a crispy outer crust while keeping the inside moist and flaky. Fennel is a Mediterranean vegetable with a distinctive licorice flavor that pairs perfectly with salmon. When pureed, fennel creates a creamy and flavorful sauce that complements the salmon beautifully.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SALMON WITH FENNEL AND LIME
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.
Provided by Melissa Clark
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
- Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
- Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
- Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
- Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
- When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams
PAN-ROASTED SALMON WITH FRESH ONION AND FENNEL SALAD
The crisp, sweet salad provides a nice counterpoint to the rich, roasted fillet of wild salmon and tart tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil, and swirl to coat pan. Add salmon, skinned side up, and sear until golden, about 3 minutes. Flip salmon, and transfer to oven. Roast 5 minutes (for medium).
- Toss together fennel, pea shoots, onion, cilantro leaves, vinegar, and remaining 3 tablespoons oil; season with salt.
- Slice tomatoes, and arrange on 4 plates. Season with salt, and top with salmon. To serve, top with salad, and drizzle with oil. Season with salt, and garnish with cilantro sprigs.
PAN-ROASTED SEA BASS WITH LEMON FENNEL OIL
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes. Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
- While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
- Serve fillets skin sides up and spoon sauce over them.
Tips:
- To achieve crispy skin on the salmon, ensure that the skin side is scored before cooking.
- For the most flavorful fennel purée, choose fresh fennel bulbs that are firm and white.
- Sauté the fennel and onion slowly over low heat to caramelize them and bring out their natural sweetness.
- Use a high-quality white wine for the sauce to enhance the flavor of the salmon and fennel.
- Season the salmon and fennel with salt and pepper liberally to enhance their flavors.
- Serve the salmon immediately with the fennel purée and sauce while it is hot and crispy.
Conclusion:
Pan-Roasted Salmon with Fennel Purée is a delightful and sophisticated dish that combines the rich flavors of salmon, fennel, and a creamy sauce. The crispy skin of the salmon, the aromatic fennel purée, and the velvety sauce create a harmonious and memorable culinary experience. This dish is perfect for a special occasion or a romantic dinner, and it is sure to impress your guests with its elegant presentation and delicious flavors.
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