Place the fillets skin side down in a glass baking dish. This Slow Roasted Salmon with Orange + Fennel is a light and bright dish that is simple to prepare and tastes as good as it looks. The flavors compliment one another very nicely. Place the fillets skin side down in a glass baking dish. Most recipes call only for the bulb, but the leaves make for a beautiful garnish, and the stalks give flavour to soups or stews. Roast salmon with citrus soy dressing and fennel Recipe | Better Homes and Gardens Shop Add salmon fillets, flat side down, and cook until browned, about 3 minutes. The richness of salmon is contrasted by the bright aromatic fennel and mellow roasted tomatoes. Your favorite shows, personalities, and exclusive originals. Arrange the orange zest on the salmon and top with half of the fennel tops. Also if you sprinkle on a pinch or two of "Old Bay" seasoning it really helps. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. The fennel and orange were layered, though the orange pieces could have been halved or quartered and mixed together with the fennel before laying the salmon pieces on the top. I found that if you sprinkle the fish with Fennel pollen in the last 5 minutes of cooking it REALLY adds to the flavor. Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). It's a very tasty dish when made correctly. Cooking time at 20 minutes seemed perfect. Bake covered with foil for 30 minutes and it should be cooked but moist. THE FENNEL: Remove all green stems any discolored parts of the white fennel core and the then dice a small yellow onion or 2 shallots. Cover with the second salmon fillet, skin side up. Allow to cool slightly, then remove the strings. Congrats! Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Pour the orange juice over the fillets. The salmon will dry out if baked too long. This is a staple recipe in my book. I liked this a lot. (Note: one reviewer recommends adding Old Bay Seasoning. Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Cover the dish with aluminium foil. Directions: Preheat oven to 400F. All rights reserved. Season and roast on the top shelf for 15 mins. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Heat oven to 200C/180C fan/ gas 6. I put the dish in the oven at the same time I turn the oven on (to 350 ). Bake for 20 to 25 minutes, or until fish flakes easily with a fork. Place skin-side down in an 8x8 glass cooking dish. Pour the orange juice over the fillets. You should have about 7 pounds of salmon. Allrecipes is part of the Meredith Food Group. First, slow baking the salmon with fennel and orange. Add comma separated list of ingredients to include in recipe. Serve salmon topped with orange mixture; garnishwith fennel fronds, if desired. Sprinkle fish evenly with orange zest, shallot, and fennel bulb. Only the bulb (the white part) should be used and it needs to be sauteed before baking on top of the fish. Roast until salmon is just cooked through, 15 to 20 minutes. Sprinkle fennel over in an even layer, and season with OLD BAY. The fennel was seared to par cook it, but also to add another dimension to the flavour. Cover the dish with aluminum foil. Refrigerate until ready to roast. Next time I think I while reduce the liquid in the pan after baking and spoon over fish. Your daily values may be higher or lower depending on your calorie needs. Made as written except added one chopped shallot to the fennel while sautéing. In a large nonstick skillet, heat remaining teaspoon oil over medium. The secret to making seared salmon that looks good is cooking the top of the salmon for only a minute. Nutrient information is not available for all ingredients. To serve, cut into thick slices with a very sharp knife. Tie the salmon every 2 inches with kitchen string to secure the stuffing. The photo for this recipe (taken by Linda) looks like the green portion of the fennel was included in the recipe. I've served this dish many times to many different people. Fennel can be eaten raw in salads, added to pasta or roasted as a side. this link is to an external site that may or may not meet accessibility guidelines. of good (green) olive oil over medium heat until the diced fennel and onions soften and begin to caramelize (about 20-30 minutes). Salmon fillets are roasted with fennel bulb in an orange sauce. It will spill onto and cover the bottom of the dish. Serve with the fennel still on top of each piece. Fabulous! Wash and slice leek and fennel bulb with fronds and leaves. Mince about 2 tablespoons of the feathery leaves and set them aside. Thank you for sharing. Directions: 1. Garnish with fennel fronds. For those of you who read LynnHK's review (no offense to her that I don't remember her name just right).... well if you read her review you should know she made it wrong. Bake for 20 to 25 minutes, or until fish flakes easily with a fork. Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness. The orange juice keeps the fish moist and tasty! 2 tablespoons chopped fennel fronds 2 tablespoons orange zest 3-1/2 pound whole piece of salmon filet, bones removed, skin on is fine (with fairly even thickness to promote even cooking.) Kick it up a few notches with refreshing blood oranges, fennel, and toasted hazelnuts. filet (about 1/2" thick) into 4 pieces to serve 4. 5 cups sliced yellow onions, 1/4-inch thick (3 pounds), 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds), 3 tablespoons fresh thyme leaves, coarsely chopped, 2 tablespoons coarsely chopped fennel fronds, 2 tablespoons freshly squeezed orange juice, Copyright 1999, Barefoot Contessa Cookbook, All Rights Reserved. Cover the dish with aluminum foil. Make the marinade up ahead of time and store seperately until ready to use. In a small bowl, whisk the zest, juice, oil and salt. Cut the salmon filet into serving size portions. This recipe sounded really neat but tasted even better than I expected. Liberally sprinkle the top of each fillet with Old Bay Seasoning (if you have another fish seasoning you prefer it should work too). It always gets rave reviews and no leftovers. I would use more fennel next time....I will be making this one a lot. Sprinkle fennel, olive oil and savoury seasoning. Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Fennel is a low-calorie vegetable, only about 27 calories per 1 cup of sliced fennel, highly nutritious and has a fair amount of dietary fiber. Broil until the fish flakes easily but is still moist … Serve with the fennel on top of each piece of salmon. Would be great for a dinner party as it is also quick and easy. Pour the orange juice over the fillets and sprinkle with fennel, olive oil and savoury seasoning. Percent Daily Values are based on a 2,000 calorie diet. The mild acidity of fresh orange juice cuts the richness of salmon. All in one place. Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Cover the dish with tin foil and bake at 350 for 30 minutes. Low and slow roasted salmon turns soft and buttery, while the crisp fennel orange salad cuts through the richness. Coat 16 x 10 inch baking pan with oil. Grate 1 tablespoon of orange zest. Top each fillet with the cooked fennel and onion so it's evenly distributed. Pour 1/4 c. orange juice over the fillets. Prepare broiler. That ingredient is in the original recipe.). Add everything to a baking dish leaving … Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. Tart-sweet oranges, fresh rosemary, and crushed fennel seeds add a subtle herb-citrus flavor to broiled salmon fillets. In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes. Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. 470 calories; protein 40.1g; carbohydrates 11.3g; fat 28.7g; cholesterol 110.6mg; sodium 156.8mg. Step 1. Do not overbake! Preheat the oven to 500°. A surprisingly good and healthy dish for guests or family. Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once. (Thinner fillets may take less time, so … © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition This roasted salmon with fennel, tomatoes, and potatoes is a simple, quick weeknight one pan dinner. Pull the other half up and over the filling, enclosing it. Very moist and tasty. This review is written by the original poster of the recipe (ellenmoriah) and is intended to clear up any misunderstandings about it. This goes very nicely with sauteed red swiss chard (with caramelized onions and garlic) and brown rice (spiced with lemon juice and garlic salt). Season with salt and pepper. The fennel tasted so promisingly good while baking but the salmon failed to soak up any of the fennel or OJ taste. The combination of lemon, garlic, olive oi — ingredients that define Mediterranean cooking — makes an intensely flavorful, vibrant dish. Amount is based on available nutrient data. You saved Baked Orange Salmon with Fennel to your. It’s … Baked rockfish with fennel and blood oranges – caramelized fennel, roasted blood oranges, and juicy white fish fillets – you get a burst of citrusy, fresh flavors, and a vibrant, delicious … Bring corners and sides of foil up around salmon … Set salmon, skin side down, on foil. Roasted on one sheet pan, salmon with tomatoes and fennel is joined by shallots, garlic, capers, dill, and Dijon for an exciting flavorful entrée. A big disappoint. Place the fillets skin side down in an oven proof dish. I used rainbow trout and cooked it for 15 minutes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Preheat the oven to 500°. Remove from the oven and let it rest for 5-10 minutes before serving. Bring to boil over high heat, stirring until sugar dissolves. Add salmon, flat side down; cookuntil browned, about 3 minutes. Great healthy meal that was simple, few ingredients and quick! Fennel fronds for garnish. Easy to make healthy and "different!". 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. Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. It’s a real titan among the salmon salad recipes you might find on the internet, especially in … This keeps the top of the salmon from sticking to the pan giving a beautiful result. I did not have the Old Bay seasoning so I added a pinch of salt pepper paprika mustard and celery seasonings to the fennel as it sauted in the oil. I served the fish over a balsamic/oil dressed green salad with red onion, orange segments and roasted almond slices. Sprinkle fennel over in an even layer, and season with OLD BAY. Bring orange juice and broth to a simmer and layer salmon fillets and oranges over sliced fennel. Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Bake for 20 to 25 minutes, or until fish flakes easily with a fork. https://www.finecooking.com/recipe/braised-fennel-with-orange Cover the dish with aluminium foil. Drizzle with olive … Info. Add the oil or butter called … 2 large bulbs of fennel; 1 large salmon fillet (about 2 lbs.) Spread the fennel filling over half of the salmon. Then sear the underside for longer, around three minutes. Add comma separated list of ingredients to exclude from recipe. Sauté the fennel, onions, and carrots with olive oil on medium heat for 5 minutes. Information is not currently available for this nutrient. Cooked with orange and lemon zest and served with rice, Karen’s baked salmon is perfect for entertaining. I'm sure she meant no harm. Preheat the oven to 350 degrees F (150 degrees C). Healthy all right but totlly devoid of taste! Season with salt and pepper. Cut a sheet of 18-in.-wide heavy-duty foil three times as long as salmon and center it on a rimmed baking sheet, letting ends hang over. Served with roasted asparagus baked in the same oven for about 12-15 minutes. I cut 1 lb. © 2021 Discovery or its subsidiaries and affiliates. Baked Salmon en Papillote with Blood Orange and Fennel Baking salmon en papillote renders tender and flaky fillets every time. For a fresh spin on the crunchy salads typical of Asian cuisines, our recipe for sesame salmon with fennel orange salad scores high for creative flavor pairings and global flair. Slices with a fork healthy and `` different! `` mixture over fillets! Higher or lower depending on your calorie needs oven on ( to 350 degrees F ( 150 degrees )... The feathery leaves and set them aside ingredient is in the recipe. ) very dish. `` different! `` baking and spoon the orange zest, shallot, crushed... The mild acidity of fresh orange juice cuts the richness of salmon may or may not accessibility!, orange segments and roasted almond slices fat 28.7g ; cholesterol 110.6mg ; sodium 156.8mg was simple few! 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