Tomato-And-Fennel-Stuffed Salmon With Basil Sauce
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
54
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tsp
Salt1 tsp
Black Pepper2 tsps
Herbes De Provence1 cup
White Wine (dry)1 tsp
Water (hot)1 cup
Mayonnaise1 tbsp
Dijon Mustard1 large
Garlic (clove)1.5 tsps
Orange Zest (finely grated fresh)Directions:
1
Make fish: Put oven racks in middle and lower third of oven and preheat oven to 400°F
2
Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence
3
Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean)
4
Quarter fennel lengthwise, then slice 1/8 inch thick with slicer
5
Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan
6
Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes
7
Remove from oven
8
If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan)
9
Increase oven temperature to 450°F
10
Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil
11
Position salmon diagonally in roasting pan, then open fish
12
Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil
13
Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce)
14
Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered)
15
Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil
16
If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly)
17
Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes
18
Put oven racks in middle and lower third of oven and preheat oven to 400°F
19
Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence
20
Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean)
21
Quarter fennel lengthwise, then slice 1/8 inch thick with slicer
22
Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan
23
Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes
24
Remove from oven
25
If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan)
26
Increase oven temperature to 450°F
27
Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil
28
Position salmon diagonally in roasting pan, then open fish
29
Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil
30
Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce)
31
Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered)
32
Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil
33
If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly)
34
Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes
35
Make sauce while fish roasts: Combine saffron and hot water in a small cup and let stand 1 minute
36
Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth
37
Transfer to a bowl and chill, covered, until ready to use
38
Combine saffron and hot water in a small cup and let stand 1 minute
39
Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth
40
Transfer to a bowl and chill, covered, until ready to use
41
To serve: Slide whole fish (still on foil) onto a platter
42
To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish
43
Lower head end back onto platter and lift tail end in same manner to gently remove foil completely
44
Serve fish with sauce on the side
45
Slide whole fish (still on foil) onto a platter
46
To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish
47
Lower head end back onto platter and lift tail end in same manner to gently remove foil completely
48
Serve fish with sauce on the side