Alder Roasted King Salmon with Wild Fennel Pollen

Name: Alder Roasted King Salmon with Wild Fennel Pollen
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters anise flavored liqueur; 118 milliliters brown sugar; 2 larges Alder or Cedar planks; 2 Tbsps extra virgin olive oil; 2 Tbsps wild fennel pollen or ground fennel seed; 1 Tbsps fresh ground black pepper; 59 milliliters kosher salt; 1 Tbsp kosher salt; 5 kilograms King salmon, filleted into 2 halves with the skin on; 2 liters water

Need a gluten free, dairy free, fodmap friendly, and pescatarian main course? Alder Roasted King Salmon with Wild Fennel Pollen could be an amazing recipe to try. One serving contains 704 calories, 90g of protein, and 31g of fat. This recipe serves 12. A mixture of extra virgin olive oil, brown sugar, cedar planks, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the anise you could follow this main course with the Fig And Anise Clafoutis as a dessert. From preparation to the plate, this recipe takes roughly 44 minutes.

Instructions

Mix sugar, salt, water, and anise flavored liqueur.

Ingredients you will need

Liqueur

Anise

Sugar

Water

Salt

Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours.

Ingredients you will need

Salmon

Brine

Equipment you will use

Frying Pan

Remove from brine and pat dry.

Ingredients you will need

Brine

Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper.

Ingredients you will need

Fennel Pollen

Pepper

Salmon

Salt

Cooking Oil

Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon.

Ingredients you will need

Salmon

Water

Serve right off the plank.

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

anise flavored liqueur 118milliliters

brown sugar 2larges

Alder or Cedar planks 2Tbsps

extra virgin olive oil 2Tbsps

wild fennel pollen or ground fennel seed 1Tbsps

fresh ground black pepper 59milliliters

kosher salt 1Tbsp

kosher salt 5kilograms

King salmon, filleted into 2 halves with the skin on 2liters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.