Glazed Salmon with Braised Fennel

Name: Glazed Salmon with Braised Fennel
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple cider; 3 Tbsps brown sugar; 4 Tbsps butter; 1 teaspoon cayenne pepper; 237 milliliters chicken stock; 4 bulbs fennel, cut into wedge; 4 servings Grapeseed oil, to sear; 59 milliliters chopped parsley leaves; 907 grams boneless and skinless salmon fillets; 4 servings Salt and freshly cracked black pepper; 3 Tbsps sugar; 2 sprigs thyme

Glazed Salmon with Braised Fennel might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 652 calories, 50g of protein, and 28g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up apple cider, salmon fillets, brown sugar, and a few other things to make it today. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert. If you like this recipe, you might also like recipes such as Thomas Keller Style Glazed and Braised Fennel Bulb, King Salmon With Braised Fennel And Artichokes, and Salmon with Saffron-Braised Cucumber and Fennel.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

In a large Dutch oven over medium-high heat, add the butter.

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Butter

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Dutch Oven

Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes.

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Fennel

Sugar

Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste.

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Salt And Pepper

Fennel

Cider

Stock

Thyme

Add the parsley and mix well.

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Parsley

Remove from the heat and cover.

In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.

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Brown Sugar

Ground Cayenne Pepper

Cider

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Sauce Pan

In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil.

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Salt And Pepper

Salmon Fillets

Cooking Oil

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Frying Pan

Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes.

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Glaze

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Oven

Frying Pan

Remove from the oven to a serving platter and serve with the braised fennel alongside.

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Fennel

Equipment you will use

Oven

Equipment

Ingredients

Servings:

cayenne pepper 237milliliters

chicken stock 4

bulbs fennel, cut into wedge 4servings

Grapeseed oil, to sear 59milliliters

chopped parsley leaves 907grams

boneless and skinless salmon fillets 4servings

Salt and freshly cracked black pepper 3Tbsps

sugar 2sprigs

thyme

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.