Happy New Year Everyone!
As all my new year resolutions are destined to be “revised” and eventually be a put on a back burner, I have decided go with one resolution I know I can keep; I have decided to eat more fish. Now here is a resolution I know I can keep, purely because it involves eating more.
In light of my “New Year’s” resolution, I will kick off the 2014 recipes on Delish! with a salmon dish that I love. It is simple and quick. Almost impossible to get wrong if you stick to the timings. Salmon cooked in this way goes very well with fennel. Even if you are not a fennel fan, try this once and you might change your mind, as it goes well with salmon and really compliments the flavour of this beautiful fish. I served this recipe with classic mash potato but you can also serve it with rice, pasta or quinoa.
One last tip, if you are getting your fish from the supermarket instead of your local fish monger, here is a trick to be sure it is fresh as can be. The fish should be shiny and clear looking. If there is any “cotton” like texture on the fillet it means it is not as fresh.
What you need:
- 4 Salmon fillets (125 gr to 150 gr each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sweet chilli powder
- 2 bulbs of fennel
- 1 oven proof grilling pan
What you do:
Since the salmon will cook in 7 minutes, you should start by grilling the fennel
- Cut the fennel into 1cm thick slices
- Brush them with olive oil (very lightly)
- Place the fennel on the hot grill and cooked well (but still have a bite to them)
- While the fennel is cooking, prepare the salmon fillets
- Place the fillets skin side down on a cutting board and season with salt, pepper and the sweet chilli powder
- Rub each fillet with 1 tbsp olive oil
- In the meantime turn your oven on to 180 degrees and heat up your grilling pan for the salmon
- Once it is VERY hot place the salmon fillets (skin side down) on the pan (no need to put any oil in the pan. The fish will cook in its own oils)
- Grill the salmon for exactly 3 minutes
- Turn the fillets over and then place them in the oven for a total of 4 minutes
Serve with the grilled fennel and classic mash potato.
Cigdem Sidney Ozdemircelik 