Salmon and Fennel with Roasted-Lemon Vinaigrette

  • daddio926 Posted: 04/02/10
    Worthy of a Special Occasion

    This was a hit with all the salmon eaters in the house.

  • PKcookin Posted: 06/18/12
    Worthy of a Special Occasion

    Fennel & garlic were under cooked, salmon over cooked. Part of this was my fault in forgetting to turn timer back on to time salmon. It just didn't come together well. I don't think the 8 min to do garlic and fennel before adding fish is enough. I agree that sauce is super lemony. Extra honey might balance better. Also not enough sauce for the dish.

  • KrystynaO Posted: 05/24/12
    Worthy of a Special Occasion

    This dish was very light and refreshing. I added 2 tbsp of honey to balance out the acidity of the lemon. I only used 1 tbsp of oil to roast the fennel, lemon and garlic and omitted the remaining oil for the vinaigrette.The tanginess of the fennel pairs well with the sweetness of the roasted garlic and fennel. This dish was very easy to make and very flavorful.

  • pwwmcat Posted: 09/13/13
    Worthy of a Special Occasion

    This dish was an absolutely fantastic way to make salmon. Agree with another reviewer that the vinaigrette needed a bit more honey to balance it out. Husband who is not a great fan of fish LOVE it! A real keeper!

  • PurdyGirlPeg Posted: 07/22/14
    Worthy of a Special Occasion

    This is a wonderful meal for outdoor dining in the summer and a stellar way to celebrate Copper River season. (Friends don't let friends eat farmed salmon.) What a brilliant idea to roast fennel, salmon, lemon and garlic together and then use the same ingredients for a vinaigrette! We'll make this one again!

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