White King Salmon with Roasted Fennel and
Saffron-Tomato Relish
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INGREDIENTS: |
Yield: 2 Servings |
| White Salmon Fillet, Skin Off, thick cut – 8 oz pc. |
2 each |
| Salt – sea or kosher |
1/2 tsp |
| Pepper – black, coarse ground, fresh |
1/2 tsp. |
| Fennel Bulb – sliced 1/4” thick |
1 each |
| Olive Oil |
1 Tbsp. |
| Saffron-Tomato Relish – recipe follows |
1 cup |
| INGREDIENTS:
SAFFRON-TOMATO RELISH |
Yield: 1 CUP |
| Saffron – strands, coarse chopped |
6 each |
| White Wine |
2 Tbsp. |
| White Wine Vinegar |
1 tsp. |
| Onion – white, diced 1/4” |
1/4 cup |
| Tomato – peeled, seeded, diced ¼” |
3/4 cup |
| Tarragon – fresh, chopped |
1/2 tsp. |
| Pepper – fresh, ground |
1/4 tsp. |
| Salt – sea or kosher |
1 tsp. |
SAFFRON-TOMATO RELISH PROCEDURES:
-
Heat the wine and vinegar, place the saffron in the mixture, remove
from the heat and let steep for 2 hours, until the liquid is a bright
yellow color.
-
Then mix all the ingredients together and toss until well coated. Then
let sit for 30-45 minutes allowing the flavors to blend. Hold
refrigerated until needed.
COOKING PROCEDURES:
-
Season each fillet with salt and pepper. Using a large cedar plank.
Place on the plank.
-
Meanwhile toss the fennel bulb with the olive oil, place on the plank
around the salmon fillet.
-
Place the plank in a pre-heated 375 ° oven. Roast for 12-15 minutes.
Remove the plank from the oven. Turn the salmon fillets over and allow
the oven to re-heat. Then place the plank back in the oven and roast
for another 15-20 minutes, or until lightly browned and an internal
temperature of 120-125 ° has been achieved. Cooking time will vary
based on the thickness of the fillet.
-
Remove from the oven, place slices of the fennel bulb on the plate,
place the salmon on the slices of fennel, then top with the
saffron-tomato relish. Garnish with a fresh fennel sprig. Serve.
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