Salmon Brochettes with Sliced Fennel Vinaigrette

Name: Salmon Brochettes with Sliced Fennel Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 fillets anchovy fillets; 1 Tb capers, rinsed; 0 mediums bulb fresh fennel, outer leaves removed, cored, and thinly sliced crosswise; 1 teaspoons crushed fennel seeds; 1 teaspoons fresh thyme; 1 clove garlic, peeled; 1 teaspoon grainy mustard; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground blackÂ pepper; 79 milliliters fresh lemon juice; more as needed; 237 milliliters extra-virgin olive oil; 8 servings Olive oil for brushing; 0 teaspoons crushed red pepper flakes; 2 kilograms fresh skin-on salmon fillet; 2 shallots, thinly sliced

You can never have too many main course recipes, so give Salmon Brochettes with Sliced Fennel Vinaigrette a try. This recipe serves 8. One portion of this dish contains about 46g of protein, 31g of fat, and a total of 482 calories. Head to the store and pick up grainy mustard, skin-on salmon fillet, bulb fennel, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Mince together the garlic, anchovies, and capers.

Ingredients you will need

Anchovies

Capers

Garlic

Ground Meat

Transfer to a bowl and add the mustard, shallots, fennel, thyme, fennel seeds, red pepper flakes, and lemon juice. Stir briefly.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Lemon Juice

Shallot

Mustard

Fennel

Thyme

Equipment you will use

Bowl

Mix in the olive oil with a fork. Season with salt and pepper. Taste the vinaigrette; it should be slightly acidic,so add more lemon juice if necessary.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinaigrette

Olive Oil

Heat a gas grill to medium high or prepare a medium hot charcoal fire.

Equipment you will use

Grill

Cut the salmon crosswise into 1-inch-wide strips, 3to 4 oz. each. Thread the skewers through the salmon strips: starting at the tapered end, carefully pierce the flesh, pushing the skewer all the way through to the fat end until the point pokes through. When the grill is just on the hot side of medium (you should be able to hold your hand just above the grate for 2seconds), use tongs to clean the grate with a lightly oiled paper towel. Season the salmon lightly with salt and brush lightly with olive oil.

Ingredients you will need

Olive Oil

Salmon

Salt

Equipment you will use

Paper Towels

Skewers

Grill

Tongs

Put the brochettes on the grill, skin side down, keeping the exposed skewer ends away from the fire if using bamboo. The salmon will cook quickly but not always at the same rate. Cook until the skin is crisp and it releases from the grill, 2 to 3 minutes. Turn the brochettes with tongs or a spatula and cook another 1 minute. If necessary, turn again and cook another 1 minute. The salmon is done when the flesh feels firm and almost begins to flake apart.

Ingredients you will need

Salmon

Equipment you will use

Spatula

Skewers

Grill

Tongs

Put the brochettes on a platter and drizzle immediately with the vinaigrette.

Ingredients you will need

Vinaigrette

Calories

590, Fat

44, Fat Calories

390, Saturated Fat

6, Protein

46, Monounsaturated Fat

26, Carbohydrates

780, Cholesterol

125, Fiber

Photo: Sarah Jay

Rate this Recipe and View Reviews

2, Polyunsaturated Fat

9, Sodium

Equipment

Ingredients

Servings:

2fillets

anchovy fillets 1Tb

capers, rinsed 0mediums

bulb fresh fennel, outer leaves removed, cored, and thinly sliced crosswise 1teaspoons

crushed fennel seeds 1teaspoons

fresh thyme 1clove

garlic, peeled 1teaspoon

grainy mustard 8servings

Kosher salt 8servings

Kosher salt and freshly ground blackÂ pepper 79milliliters

fresh lemon juice; more as needed 237milliliters

extra-virgin olive oil 8servings

Olive oil for brushing 0teaspoons

crushed red pepper flakes 2kilograms

fresh skin-on salmon fillet 2

shallots, thinly sliced

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. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.