b>salmon fillet. Place foil in a 4-6 quart slow cooker with
il season both sides of salmon with Cajun seasoning and then cook
kin side of salmon.
Rub flesh side of salmon with half of
aking the fennel. So add the fennel, lemon and drizzle with olive oil
ush bright pink tops of salmon with butter; place buttered-side-down
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.
Preheat oven to 425\u00b0F. Line a baking dish with foil, leaving a 4 inch overhang on each side.
Lightly coat fennel and onion with a little olive oil then saute in a frying pan for 5 mins, until browned. Transfer to baking dish. Season fish and place on top. Fold foil over to seal and bake for 10-12 mins for medium-rare, or until cooked to your liking.
Mix together lemon zest, parsley and garlic. Sprinkle over fish then drizzle with pan juices. Serve immediately.
he leafy fronds from the fennel and set aside. Cut the
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.
edium heat.
Add garlic, fennel seeds and leek and gently
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, cook fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
an with the 2 teaspoons of oil and place side of salmon
br>Cut salmon into 6 pieces and season with salt and
lean trout thoroughly, scraping skin with a dull knife.
Pat
o remove any sand. Transfer with hands to a colander and
MARINATE SALMON:.
Add orange juice,
Preheat broiler.
Broil fennel until tender then let cool. Combine veal with orange zest, fennel seeds and 1 tbsp olive oil. Season. Broil until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine fennel, orange segments, orange juice, remaining olive oil, onion and baby arugula in a large bowl. Season to taste. Serve veal with fennel salad.
Preheat oven to 425\u00b0F.
Arrange fennel and pepper in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 mins. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with fennel seeds and paprika. Reduce oven to 400\u00b0F and bake for 35-40 mins, or until chicken is cooked through, basting with pan juices.
Transfer chicken and vegetables to a serving platter. Drizzle with pan juices. Serve with mashed potatoes and mixed greens.
aste.
To make fennel salad, combine fennel, arugula, onion and pine
00b0F. Line 2 baking trays with parchment paper.
Toss squash