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Fish, Fruit, Recipes

Slow-Roasted Salmon with Blood Oranges, Lemon, Fennel & Dill

February 18, 2014

Slow Roasted SalmonI’ll be honest.  Salmon is not one of my favorite foods.  Occasionally I enjoy chunky smoked salmon on John’s hearty 9-grain bread, toasted and slathered with mayonnaise and lots of capers or salmon grilled with Granny’s Teriyaki sauce.  Other than those two preparations, I will usually take a pass on salmon, that is, until I received the January issue of Bon Appétit.  A beautiful dish of slow-roasted salmon with fennel, blood oranges, lemon and chiles caught my attention immediately.

Blood OrangeThe beautiful crimson color of a blood orange.

FennelThinly sliced fennel slow-roasted with the salmon and citrus imparts a lightly sweet,  springtime flavor to the dish.

Blood Oranges, Lemon and Dill

Salmon Filets on Blood Oranges, Lemon, Fennel and DillThe salmon sits on the fennel, citrus, chile and dill and olive oil is poured over.  Into the oven it goes, for 30 minutes.

Slow Roasted SalmonWe sopped up some of the flavorful olive oil on pieces of bread.  The fennel still had a bit of crunch to it and the oranges and lemon were meltingly soft and sweet.  It was divine.  My opinion of salmon may need adjusting!

Slow Roasted Salmon Plate

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Adapted from Bon Appetit ~ January 2014

Serves 4

Ingredients

1 small fennel bulb, thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 Meyer or regular lemon, very thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

Kosher salt and coarsely ground black pepper

1 1/2 pounds skinless salmon fillet, preferably center-cut

3/4 cup olive oil

Flaky sea salt (such as Maldon)

Preparation

Preheat oven to 275°.

Toss fennel, orange slices, lemon slices, chile and 4 dill sprigs in a shallow 3-quart baking dish.  Season with kosher salt and pepper.  Season salmon with kosher salt and place on top of fennel mixture.  Pour oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 – 40 minutes.

Transfer salmon to a platter, breaking it into large pieces as you go.  Spoon fennel mixture and oil from baking dish over; discard dill sprigs.  Season with flaky sea salt and pepper and top with fresh dill sprigs.

***I highly recommend Maldon sea salt.  Their soft and flaky crystals are unlike any other salt.

Fish, Recipes

Grill-Smoked Salmon

September 28, 2013

Smoked SalmonMany thanks to Cook’s Illustrated for developing so many delicious, but simple, recipes such as this terrific smoked salmon.  The salmon fillets are seasoned only with salt and sugar and placed in the refrigerator for a brief cure before heading to the barbie.  This recipe combines the best elements of cold smoking and hot smoking producing salmon that is sweet, smokey, and tender.

Salmon Filets 2Slice salmon into 6 pieces.Seasoned Salmon Filet 2Salmon briefly cured in the refrigerator for 1 hour.

Smoked Salmon 2

Grill-Smoked Salmon

Updated on 10/03/15: Cooking time from 25 to 20 minutes

Cooks Illustrated

Serves 6

Ingredients

2 1/2 – 3 pounds salmon, cut into 6 pieces

2 tablespoons sugar

1 tablespoon kosher salt

Preparation

Soak 2 wood chunks for 1/2 hour

Combine sugar and salt and rub the mixture on all sides of the salmon filets.  Set the fish on a rack on  a baking pan with sides and place in the refrigerator uncovered for 1 hour.  After which, gently pat fish dry and return to the refrigerator.

Grill Preparation

Prepare charcoal grill for indirect cooking. Open lid and bottom vents half way.

Light 2 quarts charcoal in a chimney starter. When lit, bank coals on one side of the barbecue. Place wood chunks on coals, return grill grate, and cover. Allow wood chunks to start smoking.

Once wood chunks are smoking, place a large sheet of foil on the grill opposite the coals.  Place salmon filets on the foil, cover the grill with the lid vent over the salmon.  Cook about 20 minutes or until the internal temperature of the fish reaches 125 degrees.  Serve with green tartar sauce.

 

 

Fish, Recipes, Sauces, Vegetarian

Green Tartar Sauce

September 21, 2013

Green Tartar SauceThere is “tartar sauce” and then there is green tartar sauce. It is much more lively in both color and flavor and goes especially well with a number of salmon dishes and grilled ahi burgers.  Full of fresh herbs, tangy cornichons and capers, it is a world apart from your ordinary tartar sauce.  I cannot remember where I found this recipe after an internet search.  In any case, it’s been a staple in our home for years.  Green Tartar Sauce HerbsAfter quickly chopping up the herbs, cornichons and shallot, everything goes into the food processor for a quick whirl.

Green Tartar Sauce #2

Green Tartar Sauce

Makes about 3/4 cup

Ingredients

1/4 cup chopped cornichons

2 1/2 tablespoons rinsed and chopped capers

1 small shallot, chopped

1/2 cup mayonnaise (I use low fat)

1 teaspoon Dijon

1 1/2 tablespoons chopped dill

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 teaspoon lemon juice

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Preparation

Coarsely chop the cornichons, capers and shallot.  Place in a food processor (I use the small bowl of my KitchenAid) and pulse a few times just to combine.  Add mayonnaise, mustard, herbs, lemon juice, and pepper and process for about 6 seconds to blend well.  Scrape down the sides of the work bowl and pulse a few more times.  Open the pour spout and with the motor running, slowly drizzle in the olive oil.  Transfer the tartar sauce to an air-tight container and refrigerate until ready to use.

***The recipe suggests making the tartar sauce 24 hours in advance to allow the flavors to develop.  I usually forget to do this and make it the same day I plan to use it and it still tastes great.

 

 

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