Crunchy Roasted Salmon over Mixed Greens & Fennel Salad

Inspired by Chatelaine Magazine & fineCooking 

Printable Recipe

Prep time: 5 minutes 
Roasting time: 15-20 minutes 
Serves 2 

 Ingredients: 
2 salmon fillets, skin left on, scales removed
olive oil to prepare pan plus enough for drizzling over breading
Breading:
1/4 cup either Panko bread crumbs or whole wheat matzo meal
2 tbsp finely chopped Italian/flat leaf parsley
1 tbsp lemon zest
freshly ground black pepper

Pimenton/smoked paprika to sprinkle over the breading
Salad:
2 big handfuls of baby mixed greens
1/2 bulb fennel root, very finely sliced across (I use a mandoline for this)
Dressing:
3 tbsp champagne or balsamic style apple cider vinegar (this time I tried a combination)
2 tbsp fresh orange juice
1 tsp orange zest
1/4 cup dried cherries, coarsely chopped
freshly ground black pepper to taste
5 tbsp good olive oil

Directions:
1. Preheat oven to 425F/210C and coat the bottom of a baking dish large enough to hold the salmon fillets.

2. Prepare the dressing - combine all the dressing ingredients in a small bowl.  Mix well and set aside.

3. In another small bowl, combine all the breading ingredients and set aside.

4. Rinse the salmon fillets and pat dry.  Place in oiled baking pan and top with breading.  Drizzle with more olive oil and sprinkle with paprika.  Roast until the fish is cooked in the center - NOTE: a knife tip stuck in the center should come up very warm to the touch.  When cut, the center should be light pink but still moist. This could take from 15-20 minutes depending on the thickness of the fillets.

5. Prepare the salad while the fish is roasting.  Place the mixed greens and thinly sliced fennel in a serving bowl.  Strain the dressing into a small bowl, and place some of the chopped cherries over the salad.  Mix the dressing and taste for seasoning.  The cherries will have added a wonderful dimension to the dressing.  I like my dressing tangy so I added more apple cider vinegar.    Toss some dressing over the salad and adjust seasoning to your taste.

Simplest, tastiest dinner you'll ever prepare.

Chickpea & Fennel Salad with Arugula

Adapted from Laurent Gras - My Provence

Printable Recipe

Prep time: 24 plus 1 hour cooking for chickpeas

                5-10 minutes plus 1 hour fridge time for salad

Plating time: 5 minutes

Serves 4

Ingredients:

1/2 lb/250 g dried chickpeas
Sea salt
enough water to cover the chickpeas plus 2 inches
Salad:
2 bulbs fennel
1/3 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
Juice of 1 lemon
1-2 handfuls baby arugula (Chef Laurent Gras used 1 bunch watercress, 1 head frisée or curly endive)
1/4 cup fresh parsley, finely chopped (the chef used 4 sprigs fresh dill)
1/2 lb/250g Saint-Maure, aged 3 to 4 weeks, or other flavorful goat cheese rolled in ash which I couldn't find so I used feta crumbled.

Directions:

Chickpeas

I had to share Chef Laurent's method to prepare the chickpeas - they were so good, I'm never going back to canned)

1. One day prior to serving the salad, cover the chickpeas with at least two inches ofcold water. Add 4 teaspoons (20 g) sea salt and let sit overnight at room temperature.

2. Drain and rinse the chickpeas before cooking. Place the drained, soaked chickpeas in a pot and cover with mineral or tap water. 

3. Bring to a boil, turn down the heat, and simmer for 1 hour. Using a perforated spoon, skim the froth that forms at the surface of the water. Season the chickpeas with fine salt when they are soft. Let cool to room temperature in the cooking water. Drain.

Salad:

1. Remove the outside layers of the fennel, which are usually not as tender as the center layers or “heart.” Reserve the outer pieces for another use. You should have about a little less than 1/2 lb/200g of fennel hearts.

2. Split the fennel lengthwise and wash under cold, running water. Pat dry. Slice the fennel very thinly with a sharp knife or mandolin. Place the slices in the serving dish and season with the olive oil, sea salt, and freshly ground black pepper. Squeeze the lemon juice over and toss the fennel. Taste to adjust the seasoning. Add the cooked chickpeas and toss well. 

3. Cover and refrigerate for 1 hour to allow the chickpeas to absorb the seasoning.  Overnight works too!

4. Prepare the salad greens and herbs - wash, spin dry and set aside.

5. I just crumbled the feta, or slice the Saint-Maure into thin slices.

6. Add greens to the chickpeas and fennel, and toss, being careful not to damage the leaves. Taste and adjust the seasoning. 

7. Transfer to a serving platter and evenly distribute the cheese throughout the salad.

Fennel & Citrus Salad

Fennel & Citrus Salad
From Quiches, Kugels, and Couscous

Printable Recipe

Prep time: 20 minutes plus 1 hour fridge time for the fennel

Serves 6-8

Ingredients:
1 fennel bulb, trimmed
4 pink grapefruits
5 oranges
1 tsp sugar (plus 1 tsp honey if you like it sweeter)
3 tbsp sherry vinegar
½ cup extra virgin olive oil
Sea salt & freshly ground pepper to taste
2 handfuls of baby arugula (and/or mixed baby greens)
Finely grated zest of 1 lemon
2 tbsp fresh mint, chopped
2 tbsp fresh flat leaf/Italian parsley, chopped

Directions:
1. Using a mandolin (or very sharp knife, although I don’t recommend that), slice the fennel very thin horizontally. Transfer to a large bowl of ice water and refrigerate for at least 1 hour.

2. Cut the top & bottom off the grapefruit & oranges and peel, using a paring knife to cut away the rind and the pith. Over a large bowl, cut in between the white membranes and separate the segments (“flesh” only). Stir in the sugar, vinegar, olive oil and pepper, toss and taste. Note: This is where you would add honey and possibly more vinegar.

3. Just before serving, drain the fennel and pat dry. Add to the citrus mixture.

4. Place the arugula on a platter. Gently scoop the citrus, fennel mixture over the greens. Sprinkle with lemon zest, chopped herbs and serve immediately

Fennel, Cucumber & Radish Carpaccio

Fennel, Cucumber & Radish Carpaccio
From Pasta Et Cetera a la di Stasio

Printable Recipe

Prep time: 10 minutes

Serves 4

Ingredients:
1 fennel bulb, halved lengthwise
6 radishes (I used more – just do whatever makes you happy)
1 long English cucumber
1 stalk of celery
10 black olives, pitted and finely chopped (I used oil cured)
¼ cup olive oil or lemon flavored olive oil
2 tbsp lemon or lime juice (I used lemon this time)
Salt & freshly ground black pepper
Drizzle of olive oil at the table
Pecorino Romano or Parmesan, shards/shavings

Directions:
1. Using a mandolin (seriously, no one but a professional chef can slice that thin), thinly slice fennel, radishes and cucumber. Thinly slice the celery on a diagonal.

2. Arrange the vegetables on a platter.

3. In a small bowl, mix olives, oil and lemon juice. Drizzle over the vegetables. Season with salt and freshly ground pepper and a little more good quality olive oil and garnish with cheese shavings.