Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Baking sheet
- Baking dish
- Oven
- Stove
- Pot
- Saucepan
- Whisk
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Aluminum foil
- Pepper mill
- Plate
Ingredients
- 1 tomato, peeled, halved, and seeded
- 2 Tbsp. extra-virgin olive oil, preferably Provençal
- 6 loosely packed cups fennel fronds (feathery green parts)
- 1 1⁄4 cups fish fumet (concentrated fish stock)
- 3 Tbsp. heavy cream
- 1 tsp. pastis (optional)
- 4 6-oz. skinless center-cut salmon filets
- 8 Tbsp. butter, softened
- 2 Tbsp. lemon juice
- 1 tsp. Asian chili oil
- Salt
- freshly ground black pepper
- 1 Tbsp. peeled, minced red bell pepper
- 3 Tbsp. minced dill
- Coarse sea salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Salmon Fillets with Fennel
familifood.com
Steamed Salmon with Fennel Puree
deliciousliving.com
Salmon and Fennel Salad
williams-sonoma.com
Salmon Provencal
deliciousliving.com
Salmon confit with fennel and herbs
womensweeklyfood.com.au
Warm Salmon and Tomato Salad | Canadian Goodness
dairyfarmersofcanada.ca
Cookwith - Catlike Lemon-Herb Salmon with Olive Tapenade and Roasted Fennel
cookwith.co
Olive oil salmon confit | Recipes | Favuzzi | Olive oils and fine Italian products | Delivery across
favuzzi.com