Salt-Baked Salmon with Fennel, Capers and Orange

Name: Salt-Baked Salmon with Fennel, Capers and Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers, rinsed; 1 large fennel bulb—halved, cored and very thinly sliced, 1 cup feathery tops reserved; 1 liters kosher salt; 1 Tbsp fresh lemon juice; 2 Tbsps pure olive oil; 59 milliliters fresh orange juice; 3 large strips orange zest; 680 grams centercut salmon fillets each), with skin; 4 servings Table salt; 4 servings Freshly ground white pepper

Salt-Baked Salmon with Fennel, Capers and Orange is a gluten free, dairy free, and primal main course. One portion of this dish contains roughly 35g of protein, 18g of fat, and a total of 336 calories. This recipe serves 4. A mixture of orange zest, lemon juice, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Arrange the orange zest on the salmon and top with half of the fennel tops. Cover with the second salmon fillet, skin side up. Pack the remaining fennel tops on the sides of the salmon so that there's no exposed flesh. Tie the fillets together with kitchen string.

Ingredients you will need

Salmon

White Pepper

Orange Zest

Fennel

Equipment you will use

Kitchen Twine

Spread the kosher salt in a large roasting pan in an even layer and bake for 15 minutes. Carefully spread 1 cup of the hot salt in the bottom of a large loaf pan that is at least 5 inches wide. Set the salmon in the pan and pour the remaining salt over and around the fish. Gently pack the salt and bake the salmon for 45 minutes.

Ingredients you will need

Salt

Salmon

Spread

Fish

Equipment you will use

Roasting Pan

Oven

Loaf Pan

Meanwhile, in a shallow bowl, combine the orange and lemon juices with the olive oil. Season lightly with table salt and white pepper.

Ingredients you will need

White Pepper

Table Salt

Olive Oil

Orange

Lemon

Equipment you will use

Bowl

Add the sliced fennel and the capers, toss and let stand at room temperature for 30 minutes.

Ingredients you will need

Capers

Fennel

Scrape the salt off the top of the salmon. Using the string, gently lift the salmon from the pan and set it on a work surface. Scrape the salt from the sides and remove the string. Using a spatula, lift the top fillet and transfer it to a plate, skin side down. Discard the fennel tops and orange zest and cut each fish fillet in half. Lift the salmon from the skin, leaving behind the salt, and transfer to plates. Spoon the fennel salad on top and serve.

Ingredients you will need

Orange Zest

Fennel

Salmon

Fish

Salt

Equipment you will use

Spatula

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

capers, rinsed 1large

fennel bulb—halved, cored and very thinly sliced, 1 cup feathery tops reserved 1liters

kosher salt 1Tbsp

fresh lemon juice 2Tbsps

pure olive oil 59milliliters

fresh orange juice 3large strips

orange zest 680grams

centercut salmon fillets each), with skin 4servings

Table salt 4servings

Freshly ground white pepper

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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.