Poached Salmon with Orange & Fennel
Orange
Salmon with Fennel
This is one of my husband's favorite meals and I consider it the ultimate
poached salmon recipe. I was inspired by watching Ina Garten bake a whole
10 lb. salmon using fennel and orange on one of her episodes and was intrigued
by the flavor combination. This is a recipe that I've been "perfecting"
since. This recipe uses salmon filets, not whole salmon. Poaching the
salmon in the tasty orange marinade assures it stays moist.
Like
Ina's original recipe, this left over salmon (if there is any) makes a
fantastic salad for lunch the next day.
Orange
Salmon with Fennel
1 lb salmon fillets
2 tablespoons vegetable oil
zest two large oranges
juice two large oranges
1/4 - 1/2 cup orange juice (carton/prepared frozen)
3 - 4 tablespoons sweet orange marmalade
1 medium sweet white onion
1 fennel bulb
vegetable oil to cook
salt
Place salmon fillets in a Pyrex
dish skin side down.
Whisk together vegetable
oil, orange zest, fresh and carton/prepared frozen orange juice and marmalade.
Pour over salmon to cover.
Let marinade in the refrigerator one to two hours in the turning fish
once.
Due to cooking time start
the fennel dish first.
Slice onion thinly in rounds.
Prepare fennel bulb (remove hard outer layer and remove core). Slice thinly.
Retain some of the fennel
fronds to add later.
Heat vegetable oil in pan over medium heat.
Add onion and fennel. Cook until soft.
Add a pinch or two of salt.
Stir in a tablespoon or two of the orange marmalade.
Add fronds.
In a deep large skillet place
all the marinade and the salmon (skin side down first) .
Bring to a simmer and poach at medium-high heat 6 to 8 minutes.
Turn salmon over, remove skin and cook another 6 to 8 minutes, or to desired
doneness.
Place salmon on plates. Cover or put in warm oven to keep warm.
Continue cooking sauce until it thickens.
Pour sauce over fish
and fennel.
Serves 2.
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