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.
Salmon with Fennel
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
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
the turning fish once.
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 4 to 6 minutes. Turn salmon over, remove
skin and cook another 4 to 6 minutes, or to desired doneness. | Cooking time
is dependent on thickness of the fillets.
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.