SALMON RECIPE PIONEER WOMAN RECIPES

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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

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.

SALMON BURGERS RECIPE | REE DRUMMOND | FOOD NETWORK



Salmon Burgers Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 burgers

Number Of Ingredients 19

1 large egg
2 tablespoons mayonnaise 
1 tablespoon whole-grain mustard 
1 teaspoon seafood seasoning, preferably Old Bay
1/2 lemon, juiced 
Hot sauce, to taste 
Two 6-ounce cans pink salmon in oil or spring water, drained 
4 scallions, sliced thin 
1/2 cup panko breadcrumbs 
1/4 cup olive oil 
1/2 cup mayonnaise
1/2 lemon, juiced 
2 teaspoons chopped capers 
Hot sauce, to taste 
Kosher salt and freshly ground black pepper 
4 whole-wheat buns, toasted
1/4 head green leaf lettuce 
4 slices tomato 
1/2 cup pickle slices 

Steps:

  • For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
  • Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
  • For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
  • To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.

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