Grilled Salmon with Fennel and Creole Mustard Spaetzle

Name: Grilled Salmon with Fennel and Creole Mustard Spaetzle
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Creole Mustard Spaetzle; 2 Tbsps fine dry bread crumbs; 2 mediums fennel bulbs, cut into 8 wedges each; 2 Tbsps finely chopped flat-leaf parsley; 1 large garlic clove, minced; 237 milliliters heavy cream; 1 teaspoon finely grated lemon zest; 2 Tbsps extra-virgin olive oil; 1 teaspoon finely grated orange zest; 2 Tbsps Pernod or other anise-flavored liqueur; 680 grams center-cut skinless salmon fillets, butterflied (see Note); 4 servings Salt and freshly ground pepper; 2 Tbsps finely chopped shallot; 1 teaspoon unsalted butter; 4 whole star anise, crushed

You can never have too many main course recipes, so give Grilled Salmon with Fennel and Creole Mustard Spaetzle a try. This recipe serves 4. Watching your figure? This pescatarian recipe has 601 calories, 38g of protein, and 42g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of heavy cream, bread crumbs, fennel bulbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

In a medium roasting pan, toss the fennel with the olive oil and season with salt and pepper. Roast the fennel for 30 minutes, turning halfway through, or until tender and browned.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

Equipment you will use

Roasting Pan

Meanwhile, in a small saucepan, bring the Pernod to a boil.

Ingredients you will need

Pernod

Equipment you will use

Sauce Pan

Add the cream and star anise and simmer over moderate heat until reduced to 3/4 cup, about 8 minutes. Strain the cream and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Star Anise

Cream

Light a grill. In a small skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Grill

Add the shallot and garlic and cook over moderate heat until softened, about 1 minute.

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Shallot

Garlic

Remove from the heat. Stir in the lemon and orange zests, bread crumbs and parsley and let cool.

Ingredients you will need

Breadcrumbs

Parsley

Orange

Lemon

Spread open the salmon fillets, season them with salt and pepper and sprinkle with the parsley mixture. Starting at the thinner end, roll each fillet into a log. Tie each log at each end with kitchen string, then cut each log into 2 equal pieces; you should have 4 rolls secured with kitchen string.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Parsley

Spread

Roll

Equipment you will use

Kitchen Twine

Season the salmon rolls with salt and pepper and grill over a medium-hot fire for 6 minutes, turning once. Move the salmon rolls to indirect heat and continue grilling until just barely cooked through, about 3 minutes longer.

Ingredients you will need

Salt And Pepper

Salmon

Roll

Equipment you will use

Grill

Transfer to a plate and carefully remove the strings. Rewarm the fennel and the Pernod cream sauce.

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Cream Sauce

Fennel

Pernod

Spoon the Creole Mustard Spaetzle onto 4 large plates. Set the salmon on the spaetzle, arrange the fennel wedges around it and spoon the sauce around the fish.

Ingredients you will need

Creole Mustard

Fennel

Salmon

Sauce

Fish

Serve right away.

Equipment

Ingredients

Servings:

4servings

Creole Mustard Spaetzle 2Tbsps

fine dry bread crumbs 2mediums

fennel bulbs, cut into 8 wedges each 2Tbsps

finely chopped flat-leaf parsley 1large

garlic clove, minced 237milliliters

heavy cream 1teaspoon

finely grated lemon zest 2Tbsps

extra-virgin olive oil 1teaspoon

finely grated orange zest 2Tbsps

Pernod or other anise-flavored liqueur 680grams

center-cut skinless salmon fillets, butterflied (see Note)4servings

Salt and freshly ground pepper 2Tbsps

finely chopped shallot 1teaspoon

unsalted butter 4

whole star anise, crushed

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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 Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.