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Recipe

烤鲑鱼与蜂蜜玻璃茴香

Scott Phillips

Servings:4

The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can’t find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.

亚搏手机版官方

For the spice rub:

  • 1 Tbs. coriander seeds
  • 2 Tbs. ground sumac or sweet paprika
  • 2 tsp. finely grated lemon zest
  • 2 tsp. kosher salt

对于鱼和茴香:

  • Four 6-oz. skinless salmon fillets, preferably wild
  • 41/2茶匙。新鲜挤压的柠檬汁
  • 1 Tbs. honey
  • 3 Tbs. plus 1 tsp. olive oil
  • 1个小茴香灯泡,四分之一,尸体和切成薄片约3/16英寸厚,可产生1-1/2杯(节省约1/2杯的圆环)
  • One-half Granny Smith apple
  • Kosher salt and freshly ground black pepper
  • 1/2至3/4茶匙。茴香花粉

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 6
  • 单不饱和脂肪(G):13
  • Cholesterol (mg): 105
  • Sodium (mg): 960
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Protein (g): 40

准备

  • Heat the oven to 425°F.

Make the spice rub

  • In a small skillet, heat the coriander seeds over medium heat, stirring frequently, until they are lightly golden brown and aromatic, about 3 minutes. Remove from the heat and let cool slightly. Grind the seeds in an electric grinder and transfer to a small bowl. Use your fingers to stir in the sumac or paprika, lemon zest, and salt.

Sear-roast the fish and fennel:

  • 慷慨地将鲑鱼片在所有侧面涂上摩擦,然后将鱼片放在盘子上。在一个小碗中,一起搅拌4茶匙。柠檬汁和蜂蜜。用中高温的油。当油闪烁热时,将鲑鱼片均匀地放在锅中,剥皮的一面。将茴香加入锅中,将其安装到鱼周围的空间中。(看起来没有太多空间,但是您将能够在鱼片周围挤压这么数量的茴香。)烤约2分钟,而无需移动;然后使用开槽的金属刮刀抬起一条鱼并检查颜色。当圆角变成褐色时,将它们翻转,然后将锅放入烤箱中。烤直到鲑鱼在中心几乎不煮熟,4至6分钟。 While the salmon is roasting, toss the fennel fronds in a medium bowl with the remaining 1 tsp. olive oil. Core the apple half and cut it into matchsticks. Add to the fennel fronds. Sprinkle the remaining 1/2 tsp. lemon juice over the apples, season with salt and pepper, and toss again. When the salmon is cooked, remove the pan from the oven and transfer the salmon with the spatula to serving plates. Taste the fennel; if it is still crunchy, set the pan over medium heat and cook the fennel a few minutes more, stirring occasionally, until it’s tender. With the spatula, transfer the fennel to a small plate.

    倒出并丢弃锅中的任何油,用一块纸巾将锅抹在锅中(会有一些褐色的香料粘贴在锅上,这很好)。将锅用中高温将锅放回炉子,并加入柠檬蜂蜜混合物。煮沸,用搅拌或木勺搅拌以释放褐色的碎片。加入煮熟的茴香并搅拌以用釉料覆盖。从火上取下锅。调味,用盐和胡椒粉调味。

    Top each piece of salmon with some of the glazed fennel and then a little mound of apple salad. If any glaze remains in the pan, drizzle some around each piece of salmon. Sprinkle each portion with a good pinch of fennel pollen, if using, and serve immediately.

Serve withherbed or white rice在一边。

A zesty, herbal Sauvignon Blanc would pair well with the sweetness of the honey glaze and the richness of the salmon. Try the 2007 Spy Valley, Marlborough Sauvignon Blanc, from New Zealand ($16).

Reviews

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评论(21个评论)

  • User avater
    MGSSTS63|2019年10月21日

    This is a really easy recipe and the flavors were great!

  • Hig87|10/01/2019

    Made as written, I did not care for this recipe. IMHO the rub is too heavy and masks what would otherwise be the great flavor of simply prepared salmon. Appreciative of FC sharing all the great info they do, I appreciate the opportunity to have tried this recipe. I will not however, be making it again. Thank you, FC.

  • Kokinneke|12/11/2014

    SUPERB!!!! Definitively use sumac.

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