Poached Orange-Fennel Salmon With Dill Crème Recipe

Name: Poached Orange-Fennel Salmon With Dill Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 king salmon fillet with skin (2 to 2 1/2 lbs. and about 1 in. thick; cut from tail end), pin bones removed*; Zest and juice of 1 large orange; 1 small shallot, thinly sliced crosswise, separated into rings; 1 small, tender fennel bulb, trimmed and very thinly sliced on a diagonal, a few feathery leaves reserved (or use torn carrot tops); 1/4 to 1/2 cup dry white vermouth, such as Dolin; 2 tablespoons extra-virgin olive oil, divided; About 1 tsp. flake sea salt, such as Maldon, divided; 1 teaspoon white pepper; 1 teaspoon ground coriander; 5 juniper berries, crushed with fingers; Paper-thin radish slices (2 or 3 radishes)

Servings: persons

1 king salmon fillet with skin (2 to 2 1/2 lbs. and about 1 in. thick; cut from tail end), pin bones removed*
Zest and juice of 1 large orange
1 small shallot, thinly sliced crosswise, separated into rings
1 small, tender fennel bulb, trimmed and very thinly sliced on a diagonal, a few feathery leaves reserved (or use torn carrot tops)
1/4 to 1/2 cup dry white vermouth, such as Dolin
2 tablespoons extra-virgin olive oil, divided
About 1 tsp. flake sea salt, such as Maldon, divided
1 teaspoon white pepper
1 teaspoon ground coriander
5 juniper berries, crushed with fingers
Paper-thin radish slices (2 or 3 radishes)

1
Preheat oven to 325u00b0. Cut a sheet of 18-in.-wide heavy-duty foil three times as long as salmon and center it on a rimmed baking sheet, letting ends hang over. Set salmon, skin side down, on foil. Sprinkle fish evenly with orange zest, shallot, and fennel bulb. Bring corners and sides of foil up around salmon to make a canoe with 2-in. sides.
2
Pour orange juice into a glass measuring cup and add vermouth to make 3/4 cup. Microwave until steaming (about 170u00b0) and pour evenly over fish. Drizzle with 1 tbsp. oil and sprinkle evenly with 1/2 tsp. salt, the pepper, coriander, and juniper berries. Tightly roll ends and sides of foil together to create a pouch.
3
Bake salmon until cooked through three-quarters of the way from edge to center of thickest part (which will still look wet; open foil and cut fish to check), 12 to 25 minutes, depending on thickness.
4
Slide two long metal spatulas under fish and carefully transfer to a long platter (Murray likes to use a madeleine pan), leaving poaching liquid behind. Sprinkle radishes, about 1/2 tsp. salt, and remaining 1 tbsp. oil over fish. Scatter torn fennel fronds on top. Serve with Dill Creme.
5
*Ask a fishmonger to remove bones, or do it yourself, using fish tweezers or pliers.
6
Make ahead: Through step 3, up to 1 day, chilled; bring to room temperature.
7
Nutritional analysis is per serving with 1/4 cup Dill Creme.

119

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 king salmon fillet with skin (2 to 2 1/2 lbs. and about 1 in. thick; cut from tail end), pin bones removed*, Zest and juice of 1 large orange, 1 small shallot, thinly sliced crosswise, separated into rings, 1 small, tender fennel bulb, trimmed and very thinly sliced on a diagonal, a few feathery leaves reserved (or use torn carrot tops), and more.

Yes, Poached Orange-Fennel Salmon With Dill Crème falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Orange-Fennel Salmon With Dill Crème

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