Fennel And Smoked Salmon Salad Recipes

Steps:

• Using a mandoline or handheld slicer, shave fennel less than 1/8 inch thick. Toss with lemon juice, salt, pepper, and oil in a medium bowl. Mix in chopped fennel fronds.
• Line a serving platter with reserved fennel fronds. Top with salmon, and serve with cream cheese, capers, cornichons, bread, and fennel salad.

Steps:

• In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

Steps:

• In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
• Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
• Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Steps:

• Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours.
• Preheat the oven to 400 degrees F. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then flake with a fork.
• Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsified. Season with salt.
• Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.

Steps:

• This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
• Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
• In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
• Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
• Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.

Steps:

• Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
• Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
• Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

Steps:

• Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.
• To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done.
• Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.
• To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside.
• Cut rind off oranges; section.
• Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L).
• Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.).
• Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.

Steps:

• Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
• Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

Steps:

• Select 4 slices of salmon and use to line four ramekins, allowing the slices to drape over the edges. Finely chop the remainder and put in a bowl. Trim the fronds from the fennel and finely chop. Add the chopped fronds to the chopped salmon along with the crème fraîche, 1 tbsp lemon juice and seasoning. Mix well, then divide between the lined ramekins. Fold over any overhanging salmon and cover with cling film. Chill until ready to serve.
• Halve, quarter and core the fennel, then shred as finely as you can. Put in a bowl with the remaining lemon juice, 3 tbsp walnut oil and seasoning. Put a few lettuce leaves on each plate and scatter over the dressed fennel. Invert the salmon onto the plates, then scatter over the chopped walnuts. Drizzle with the remaining oil, season with black pepper and serve.

Steps:

• Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
• Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
• Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
• Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

Steps:

• Mix cream cheese and mayo in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour.