My Fennel Salmon was a huge hit!
My attempts to make my fans fall in love with fennel are perennial.
Why is Fennel so hard to love this side of the Pond? We are making some inroads, I’m glad to report! I figured, I will camouflage the fennel by:
– Grinding it
– Pairing it with surefire crowdpleasers like tomatoes, salmon and olives
– Making it on a stovetop, tajine-style. What could possibly beat a Moroccan dish?
Sorry but not sorry about tricking you: my Fennel Salmon was devoured.
So I made a sort of coulis with the tomatoes and fennel, and used it as a bed for the fennel salmon. It was easy and quick, and it smelled heavenly. Oh, and no searing, no frying no sauteing. All aboard, that’s all!
Oh wait, no, that’s NOT all: Take a look!
I made this fabulous pasta with the leftover Fennel Salmon:
All I did here was toss some boiled rice noodles with the salmon (which I flaked) and the sauce, and it was the best. So: two great dishes for the price of one? Sounds good to me!
- 2 tablespoons olive oil
- 1 small head fennel, quartered, cores discarded
- 1 small red onion
- 1 small bunch dill
- zest of 1 lemon
- 1 large tomato, or 3 plum tomatoes, diced
- 1 pouch Levana Nourishments Garden Vegetable
- 1/4 cup pitted good quality black or green olives, cut in half lengthwise
- 8 6-ounce slivers salmon, boneless skinless
Heat the oil in a heavy wide bottom pot.
In a food processor, coarsely grind the fennel, onion and dill
Transfer the ground mixture to the pot. Stir in the lemon zest, tomatoes, meal replacement and olives.
Gently arrange the salmon on top of the mixture. Bring to a boil. Reduce the flame to medium, and cook, covered. 20 minutes.
Transfer the fish to a platter with a slotted spoon. cook the fennel mixture a few minutes longer, mixing 2-3 times with a spoon, until it looks like a thick coulis.
Arrange the coulis in the bottom of the platter, and the salmon on top. Serve hot or at room temperature.
Makes 8 servings.