I was looking for a way to use up some frozen phyllo. Here’s what I came up with.
Salmon, asparagus, leeks and goat cheese….seasoned with garlic and crushed fennel seed.
I cooked the salmon rare, sautéed leeks fennel and garlic. Cooked asparagus to just tender. Then rolled all inside phyllo and baked at 375 till brown about 15 minutes.
I found this in a recent Bon Appetit. Fennel and salmon are always perfect match. One of my favorites is braised/baked fennel with parmesan that goes great with grilled salmon. I’ll share it once we’re released from the grip of the winter warlock.
The slow roasting keeps the fish wonderfully moist. I modified the recipe to make two servings and accompanied it with thinly sliced sauteed collard greens and blend of wild rice, lentils and couscous.
- 1 small fennel bulb, thinly sliced
- 1/2 blood or navel orange, very thinly sliced, seeds removed
- 1/2 lemon, very thinly sliced, seeds removed
- 1/2 jalapeño, with seeds, thinly sliced
- salt and coarsely ground black pepper
- 3/4 pound salmon fillet, preferably center-cut, skinned removed
- olive oil
Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile in a shallow baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Drizzle with olive oil over all.
Roast until salmon is just cooked through (flesh will be slightly opaque), 30–40 minutes for medium-rare. Depending on your oven you may have to adjust cooking time. I cooked for 30 minutes at 275° then increased the temperature to 300° for the last 10 minutes.
Transfer salmon to a platter, breaking it into large pieces. Serve with fennel mixture. Season with sea salt and pepper.
My brother taught me how to make this years ago. I would say either peas or asparagus would be my first choice but I had broccoli and it worked nice. I used salmon for this but you could also use chicken. Bake the fish coated with blackened seasonings in the oven. For the pasta, I used some herb egg noodles I found (seven herbs..yum) though I usually use fettuccine. I like the extra flavor of the noodles but they were very tender so I had to be sure not to over cook. Flake the fish, combine with cooked vegetable, alfredo sauce and pasta. Garnish with crumbled bacon and parmesan.
Alfredo sauce (2 tbsp butter, 2 tbsp floor, chopped shallot, milk, parmeson, mozzerella)
Roast asparagus and chopped potatoes sprinkled with crushed garlic, drizzled with olive oil, seasoned with freshly ground pepper and salt at 450. Asparagus take less time than potatoes so remove after 10-15 minutes and continue roasting potatoes till tender and lightly browned.
Saute diced shallot and chopped aspargus in a little butter till very tender. Blend in food processor or mash with a little cream to make a topping for salmon.
To poach salmon spread a little butter on bottom of pan and lay fish skin side down on sliced shallot. Add enough water and 1/2 cup of white wine to cover fish about half way. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 5 minutes. Remove from the heat.
Top salmon with aspargus/shallot mash and capers. Serve with roasted vegetable.
Note: I didn’t have lemons but would be better served with fresh lemon wedges!