why make this recipe
Olive Oil-Poached Salmon with Fennel and Citrus is a delightful dish that combines vibrant flavors with a simple cooking method. This recipe allows the salmon to soak in the rich taste of olive oil, complemented by the sweetness of citrus fruits and the subtle anise flavor of fennel. It’s not just delicious; it’s also healthy and easy to prepare. Perfect for a family dinner or a special occasion, this dish will impress your guests with its beautiful presentation and delicious taste.
how to make Olive Oil-Poached Salmon With Fennel And Citrus
Ingredients
- 1 teaspoon fennel seeds
- 1 fresh fennel bulb, core removed and bulb thinly sliced
- 1 shallot, thinly sliced
- 8 garlic cloves, smashed
- 1 (2-pound) boneless, skinless center-cut salmon fillet
- 1 teaspoon kosher salt
- 1 teaspoon ground sumac
- ½ teaspoon black pepper
- 1 Meyer lemon, unpeeled and thinly sliced into rounds
- 1 blood orange, unpeeled and thinly sliced into rounds
- 2 mandarins, unpeeled and thinly sliced into rounds
- 2 cups extra-virgin olive oil, plus more as needed
- ¼ cup fresh dill sprigs
Directions
- Preheat the oven to 325°F (160°C).
- Place the fennel seeds in a small dry skillet and toast over medium heat, stirring often, until fragrant and slightly golden, about 2–3 minutes. Remove from heat.
- Transfer the fennel seeds to a small plate and let them cool for about 5 minutes. Crush the fennel seeds using a mortar and pestle or the bottom of a heavy skillet until coarsely ground.
- Scatter the fennel bulb, shallot, and garlic evenly across the bottom of a 9 x 13-inch baking dish. Top with the salmon fillet.
- Sprinkle the salmon with the salt, sumac, black pepper, and crushed fennel seeds.
- Arrange the Meyer lemon, blood orange, and mandarin slices on top of the salmon.
- Pour the olive oil around and over the salmon, adding more oil if needed to barely cover the fish.
- Bake for 45–55 minutes, until the top of the salmon is completely opaque and flakes easily with a fork or registers 135°F–140°F in the thickest part.
- Remove from the oven and arrange the dill sprigs around the salmon. Serve and enjoy!
how to serve Olive Oil-Poached Salmon With Fennel And Citrus
Serve the olive oil-poached salmon warm, garnished with fresh dill. It goes well with a side of roasted vegetables, a simple salad, or crusty bread. The citrus slices not only add to the presentation but also enhance the flavor, making every bite refreshing and succulent.
how to store Olive Oil-Poached Salmon With Fennel And Citrus
Let any leftover salmon cool completely before storing it. Place it in an airtight container in the refrigerator. It can be safely stored for up to 3 days. Reheat gently in the oven or enjoy it cold in salads or as part of a sandwich.
tips to make Olive Oil-Poached Salmon With Fennel And Citrus
- Use high-quality extra-virgin olive oil for the best flavor.
- Feel free to adjust the citrus fruits based on what is in season or your personal preference.
- Be careful not to overcook the salmon; it should be flaky but still moist.
variation
You can add other herbs and spices such as parsley, thyme, or even a pinch of red pepper flakes for a bit of heat. If you love a hint of sweetness, consider adding a drizzle of honey over the salmon before baking.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure it’s completely thawed before cooking.
2. What should I serve with this salmon?
This salmon pairs well with steamed vegetables, quinoa, or a light salad.
3. Can I make this dish ahead of time?
Yes! You can prepare it a day ahead, bake it, and simply reheat it when you’re ready to serve.
Olive Oil-Poached Salmon with Fennel and Citrus
Ingredients
For the Salmon
- 1 teaspoon fennel seeds
- 1 fresh fennel bulb fresh fennel bulb, core removed and bulb thinly sliced
- 1 shallot, thinly sliced
- 8 cloves garlic cloves, smashed
- 2 pounds boneless, skinless center-cut salmon fillet
- 1 teaspoon kosher salt
- 1 teaspoon ground sumac
- ½ teaspoon black pepper
- 1 Meyer lemon Meyer lemon, unpeeled and thinly sliced into rounds
- 1 blood orange blood orange, unpeeled and thinly sliced into rounds
- 2 mandarins mandarins, unpeeled and thinly sliced into rounds
- 2 cups extra-virgin olive oil, plus more as needed
- ¼ cup fresh dill sprigs
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Place the fennel seeds in a small dry skillet and toast over medium heat, stirring often, until fragrant and slightly golden, about 2–3 minutes. Remove from heat.
- Transfer the fennel seeds to a small plate and let them cool for about 5 minutes. Crush the fennel seeds using a mortar and pestle or the bottom of a heavy skillet until coarsely ground.
- Scatter the fennel bulb, shallot, and garlic evenly across the bottom of a 9 x 13-inch baking dish. Top with the salmon fillet.
- Sprinkle the salmon with the salt, sumac, black pepper, and crushed fennel seeds.
- Arrange the Meyer lemon, blood orange, and mandarin slices on top of the salmon.
- Pour the olive oil around and over the salmon, adding more oil if needed to barely cover the fish.
Cooking
- Bake for 45–55 minutes, until the top of the salmon is completely opaque and flakes easily with a fork or registers 135°F–140°F in the thickest part.
- Remove from the oven and arrange the dill sprigs around the salmon. Serve and enjoy!