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Lemon-Fennel Salmon

Lemon-Fennel Salmon

Wrapping the salmon fillets in parchment paper traps steam and helps keep the fish moist. This is great with spinach or broccolini sautéed with lemon and garlic, or atop a bed of couscous.

Coastal Living MARCH 2009

  • Yield: Makes 4 servings

Ingredients

  • 1 (1-pound) fennel bulb, trimmed and thinly sliced
  • 2 carrots, julienned (cut into thin strips)
  • 4 (6-ounce) skinless salmon fillets (about 1 1/2 inches thick)
  • 1 lemon, thinly sliced
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon chopped fresh chives
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Preparation

Cut out 4 (12- x 16-inch) pieces parchment paper, and place on a baking sheet. Blanch fennel and carrot in boiling water 4 minutes. Drain and rinse with cold water.

Divide fennel and carrot evenly among parchment pieces. Place 1 salmon fillet on each, then top with lemon, capers, and chives. Drizzle each with wine and olive oil; sprinkle with sea salt and pepper. Fold parchment to enclose salmon; twist ends to secure.

Bake at 400° for 14 to 16 minutes or until cooked through. Salmon should be slightly translucent in center.

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Lemon-Fennel Salmon recipe

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