Cook the pasta in large saucepan of boiling water according to package directions. Drain.
Meanwhile, heat the oil in a medium skillet on medium heat. Cook the fennel and capers until the fennel softens. Add the wine and lime peel and juice; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the liquid reduces by half.
Toss hot pasta, salmon and fennel mixture in a large bowl. Gently stir in the creme fraiche and spinach. Serve sprinkled with chives.
e salmon and the other half we will be baking the fennel. So
read, butter, parsley, lemon zest and garlic in a food processor
Combine spices with pepper and 1/4 teaspoon of salt.
>fennel in a single layer on baking pan. Drizzle with oil and
Add 3/4 cup stock and cook, uncovered, until absorbed.
Preheat oven to 400\u00b0F. Place salmon in large ovenproof dish lined with parchment. Brush with half the oil; season. Bake for 15 mins, or until cooked as desired.
Meanwhile, to make fennel remoulade, combine mustard, mayonnaise, lemon juice, tarragon and fennel in medium bowl; season to taste.
Combine herbs, garlic, zest, capers and chili in a separate bowl.
Transfer salmon to serving platter. Sprinkle with herb mixture, drizzle with remaining oil. Serve with remoulade, and lemon wedges.
l over. Season with salt and remove from the pan.
>fennel, onion, capers salt and pepper in the slow cooker then place salmon
br>Put marinara sauce, garlic and fennel seed to a sauce pot
t leeks in half lengthwise and rinse under running water, flipping
Melt butter in a heavy pot.
Add fennel, leek and fennel seeds until softened, about 8 minutes.
Add potatoes and 5 cups stock.
Bring to boil, lower to simmer and cook 12-15 minutes.
Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
Thin with extra stock if needed.
Pour into bowls, garnish with smoked salmon and fennel fronds.
des of salmon with Cajun seasoning and then cook the salmon chunks
ronds from the fennel and set aside. Cut the fennel bulbs in half
n on medium heat and saute the onions and fennel until soft. About
Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
Saute the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
Let onion and fennel mix cool and spread evenly over the top of the salmon.
Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
Open and eat while hot.
I serve with cous cous or rice and a salad.
go through the whole recipe here, but you can
lour, and reserve in
>and quarter the slices. Separate the onion pieces.
Cut the salmon
br>Add onion, carrot, celery and fennel to pan; cook, stirring, until