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Posts Tagged ‘Fennel’

Ingredients
For The Salmon:
4 Salmon Fillets (About 6 Ounces Each Skin Left On)
3 Tablespoons Koroneiki Olive Oil
Salt & Pepperroastsalmon

For The Vegetables:
1 Large Fennel Bulb
2 Medium Red Peppers
1 1/2 Pints Cherry Tomatoes
4 Tablespoons Basil Olive Oil
2 Tablespoons Traditional 18 Year Balsamic
1 Teaspoon Chopped Fresh Basil
Salt & Pepper

Directions:
1. Preheat the oven to 400 degrees F. Cut the cherry tomatoes in half, and toss with 2 tablespoons of the olive oil and balsamic. Place on a baking sheet and season with salt and pepper, then bake for about 15-20 minutes or until the tomatoes begin to brown and the skin shrivel but still remain moist. Remove from the oven and toss with the basil and set aside.

2. Remove the fronds and stem from the fennel, core the peppers and remove the seeds and cut both into thin julienned strips about 1/4 of an inch thick. Heat the remaining two tablespoons of olive oil in a frying pan and cook the vegetables until tender crisp, about 5 to 7 minutes, set aside.

3. Rub the salmon with the olive oil and season with salt and pepper. Over medium high heat in a large ovenproof saute pan, sear the skin side of the salmon fillets until crispy.
Place the pan into the oven and bake for about 10-15 minutes or just until the salmon is just barely cooked through the center.

4. To serve, place some of the fennel pepper mix on a plate, place a cooked salmon fillet on top, and then spoon on some of the roasted tomatoes. Serve hot.

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