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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - FISH |
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LIANA’S GRILLED SALMON
with ROASTED FENNEL and TOMATOES
YIELDS:
4 servings.
INGREDIENTS:
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2
small fennel bulbs (about 1/2 pound each), quartered
and cored
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1/4
cup plus 1 tablespoon extra-virgin olive oil
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Salt and freshly ground pepper
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4
thyme sprigs
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4
large plum tomatoes, halved lengthwise
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2
Tbs. fresh lemon juice
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1/8
tsp ground coriander
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Four 6-ounce salmon fillets (about 1 inch thick)
INSTRUCTIONS:
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Preheat the oven to 375°F.
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On a rimmed baking sheet, toss
the fennel with 2 tablespoons of the olive oil and
season with salt and pepper.
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Scatter the thyme sprigs over the
fennel, cover with foil and bake for 15 minutes.
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Uncover and bake for about 15
minutes longer, until almost tender.
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Season the tomatoes with salt and
pepper and add them to the baking sheet, cut side
down.
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Bake for 15 minutes, or until the
tomatoes are soft and the fennel is golden brown.
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Transfer the fennel and tomatoes
to a platter and pour the roasting juices on top;
discard the thyme sprigs.
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Light a grill or preheat a grill
pan.
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In a small bowl, combine the
lemon juice, 2 tablespoons of the olive oil and the
coriander; season with salt and pepper.
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Coat the salmon fillets with the
remaining 1 tablespoon of olive oil and season with
salt and pepper.
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Grill the salmon over a
medium-hot fire until lightly charred and just
cooked, about 4 minutes per side.
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Serve the salmon with the
roasted fennel and tomatoes and pass the lemon
dressing at the table.
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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