Salmon with Fennel

Name: Salmon with Fennel
Prep time: 30 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 1 half of a fresh salmon; 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; Zest of 1 orange; 2 Tablespoons freshly squeezed orange juice; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

By Leslie Blythe Salmon, Seafood Roasting

July 10, 2015

This Salmon with Fennel is one of my most popular ways to make salmon. It's so easy to do and it's a crowd pleaser!

Prep: 30 mins
Cook: 20 mins
Yields: 8 Servings

Ingredients

1 half of a fresh salmon

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

Zest of 1 orange

2 Tablespoons freshly squeezed orange juice

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

1Preheat oven to 500°.

2Sauté the onions and fennel with 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 sauté for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.

3Lay the salmon, skin side down, on a cutting board and sprinkle generously with salt and pepper. Spread the fennel filling over half of the salmon.

4Place fish on a baking sheet lined with parchment paper and cover with another piece of parchment paper. Bake it for exactly 20 minutes. Do not over bake.

5Allow to cool slightly, then serve, cut into thick slices with a very sharp knife.

Do-ahead tips

1Prepare the filling, tie the salmon, and either bake it right away or refrigerate until 45 minutes before you want to serve it. The salmon is good hot or at room temperature.

2For smaller groups, you could use 2 salmon fillets with the filling (reduced accordingly) between them. Because you won't have the salmon skin, brush some olive oil on the top piece to keep from burning.

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