FENNEL AND SALMON RECIPES

Name: Salmon with Fennel
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 to 15 servings
Cuisine: american
Ingredients: 5 cups sliced yellow onions, 1/4-inch thick (3 pounds); 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds); 1/2 cup good olive oil; 3 tablespoons fresh thyme leaves, coarsely chopped; 2 tablespoons coarsely chopped fennel fronds; 1 orange, zested; 2 tablespoons freshly squeezed orange juice; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 (10 pound) fresh salmon

SALMON WITH FENNEL RECIPE | INA GARTEN | FOOD NETWORK

Salmon with Fennel Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10 to 15 servings

Number Of Ingredients 10

Ingredients

5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (10 pound) fresh salmon

Steps:

Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
Preheat the oven to 500 degrees F.
Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

FENNEL RECIPES - BBC GOOD FOOD

Fennel recipes - BBC Good Food image

Play around with this delicate aniseed-flavoured bulb. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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1. Preheat the oven to full whack.
2. Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, like I’ve done in the picture –it won’t matter if the head and tail drape over the sides a little.
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