WILD SALMON WITH FENNEL AND PISTACHIOS
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 immediately cut the temperature down and let the salmon cook for another 15 to 20 minutes. It's a fail-safe technique that guarantees against overcooking.
Provided by Florence Fabricant
Categories seafood, main course
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 500 degrees. Trim any fronds from the fennel and chop 3 tablespoons of them and set aside. Thinly slice the fennel bulbs, discarding the cores. Select a baking dish or heavy skillet, which can go on top of the stove, to fit the salmon. Place it in the oven, add 1 tablespoon of the butter and when the butter has melted after a minute or so, scatter the fennel bulbs in the pan, turning it with tongs to coat with butter. Return pan to the oven for 10 minutes.
- Place the salmon, skin side down, in the baking dish on top of the fennel, season with salt and pepper and dot with 1 1/2 tablespoons of the butter. Return the pan to the oven. Reduce the heat to 225 degrees. Let bake 15 minutes for rare, 20 minutes for medium-rare. Turn off oven.
- When the salmon is done, transfer it to an oven-proof serving platter and surround with the cooked fennel. Tent with foil. Place in the turned-off oven with the door slightly ajar to keep warm.
- Place the baking pan on top of the stove on medium-high heat. Add the pistachios and give them a quick stir. Add the lemon juice and wine and bring to a lively simmer. Reduce the liquid to about 1/3 cup. Lower heat and whisk in the remaining 1 1/2 tablespoons butter bit by bit. Season the sauce with salt and pepper, remove the fish and fennel from the oven and spoon the sauce over the fish. Strew the reserved fennel fronds over top and serve.
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Madu Shani
[email protected]This recipe is a waste of time and money.
Safal gaha Mgr kanxa
[email protected]I would not recommend this recipe to anyone.
Nurrokiah Zaid
[email protected]This recipe is not for beginners. It requires a lot of skill and experience to get it right.
Shorty Ruiz
[email protected]The recipe was too complicated and the end result wasn't worth the effort.
Alhassan Samha
[email protected]I wasn't a fan of the fennel and pistachio crust. It was too overpowering for the salmon.
dridi gamer
[email protected]The recipe was easy to follow, but the salmon took longer to cook than the recipe stated.
Koko Yasi
[email protected]The salmon was a bit dry, but the fennel and pistachio crust was delicious.
Junaid Alhabib
[email protected]I would definitely recommend this recipe to anyone who loves salmon.
Mercy Kansiime
[email protected]This recipe is a great way to cook salmon. The fennel and pistachios add a unique and delicious flavor.
Akamah Clement
[email protected]I've made this recipe several times and it's always a winner. The salmon is always moist and flavorful, and the fennel and pistachios add a delicious crunch.
Gulraiz Baloch
[email protected]This dish is so easy to make and it's always a hit with my family. The combination of fennel and pistachios is just perfect.
Sadiya Akter
[email protected]The salmon was cooked perfectly and the fennel and pistachio crust was crispy and flavorful. I would definitely recommend this recipe.
Asante Enock
[email protected]I love how the fennel and pistachios add a pop of color and flavor to the dish. It's a great way to impress guests.
Retha Vanessa
[email protected]This recipe is definitely a keeper! It's a great way to cook salmon and the fennel and pistachios add a wonderful flavor.
Mb Shopon
[email protected]I'm not usually a fan of fennel, but it was surprisingly delicious in this dish. The pistachios added a nice crunch and the lemon butter sauce tied everything together perfectly.
Kamran Ayaz
[email protected]The recipe was easy to follow and the end result was stunning. The salmon was cooked to perfection and the fennel and pistachio crust was crispy and flavorful.
Mr.Z
[email protected]This wild salmon dish was an absolute delight! The fennel and pistachios added a unique and flavorful touch that perfectly complemented the salmon.