Marinated Salmon with Fennel Salad

Name: Marinated Salmon with Fennel Salad
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges celery ribs, sliced paper-thin on the diagonal; 2 Tbsps chopped fennel fronds; 1 fennel bulb, very thinly sliced; 59 milliliters fresh lemon juice; 59 milliliters extra-virgin olive oil; 454 grams center-cut salmon fillet, skinned and pin bones removed; 6 servings Salt and freshly ground black pepper

Marinated Salmon with Fennel Salad might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 205 calories, 16g of protein, and 14g of fat per serving. If you have center-cut salmon fillet, fennel fronds, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 3 hours and 10 minutes.

Instructions

With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.

Ingredients you will need

Salmon

Equipment you will use

Knife

Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.

Ingredients you will need

Marinade

Celery

Orange

Salmon

Fish

To serve, divide the salmon and celery among 6 plates, reserving the marinade.

Ingredients you will need

Marinade

Celery

Salmon

Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.

Ingredients you will need

Salt And Pepper

Marinade

Fennel

Salmon

Equipment you will use

Bowl

Equipment

Knife

Whisk

Bowl

Ingredients

Servings:

2larges

celery ribs, sliced paper-thin on the diagonal 2Tbsps

chopped fennel fronds 1

fennel bulb, very thinly sliced 59milliliters

fresh lemon juice 59milliliters

extra-virgin olive oil 454grams

center-cut salmon fillet, skinned and pin bones removed 6servings

Salt and freshly ground black pepper

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, 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 SeaGlass rosé of Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.