Jumping fish

Oven Roasted Salmon with Fennel & Shallots

With pomegranate and rosemary
  • 2 Recipe - persons
  • Recipe - time: 30 minutes

Recipe - ingredients

  • 1 large salmon steak (approx. 10oz) with skin, or 2 individual salmon fillets (4-5oz each)
  • 2 large shallots, cut into thin rings
  • 2 fennel bulbs - cut into very thin slices
  • ½ cup of white wine
  • salt and pepper, to taste
  • 3 tablespoons of miso
  • 2 tablespoons maple syrup (or brown sugar)
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • ½ teaspoon of salt and pepper
  • Garnish: 2 tablespoons pomegranate seeds and sprigs of rosemary

Recipe - how do you make it

With salmon from the oven, you will impress your Valentine’s date easily.  It’s ready to serve in no time at all. Just slide it into the oven, sit back and relax till it’s done. Top it off with some rosemary and pomegranate to add some color. A tip: don’t put the salmon in the oven too long, then it stays nice and juicy. Enjoy!

Recipe - steps

  • 1 Preheat the oven to 400 degrees F.
  • 2 Whisk the marinade ingredients together in a small bowl. Pour this over the salmon. Leave to marinate for at least 15 minutes.
  • 3 Braise the fennel. Heat the oil over medium heat in an extra-large skillet. Sauté the fennel bulb and shallots, stir for 4-5 minutes, until golden brown and lightly cooked. Drizzle with wine and season generously with salt and pepper. Simmer gently until the wine has evaporated.
  • 4 Spread the stewed fennel and shallots in a baking dish. Place the salmon on top. The cooking time will vary depending on the thickness and size of the salmon fillet. Whole steaks will probably take 15 minutes and thick fillets a little longer. Better too short than too long, so check the salmon after 15 minutes.
  • 5 When the salmon is cooked, sprinkle with the pomegranate seeds and rosemary.