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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
Salmon with Rosemary-Fennel Beurre Blanc, Kumquats and Grape Tomatoes
This is a quick and healthy, aromatic salmon recipe the incorporates fresh herbs, vegetables, and fruit. 15 minutes 6 Ingredients 6 Salmon filets, approximately 6 ounces each 1 teaspoon salt, divided ½ teaspoon black pepper 1 teaspoon paprika 2 tablespoons olive oil 3 bulbs fennel, cored, quartered, and sliced fronds reserved 4 cloves garlic, minced 3 leeks, thinly sliced, excluding tough green leaves ¾ cup white wine 3 tablespoons frozen orange juice concentrate ½ teaspoon cayenne ½ teaspoon fennel seeds 2 tablespoons fresh rosemary, chopped 12 Kumquats, cut into halves 12 grape tomatoes 2 tablespoons butter Garnish: 2 lemons cut into wedges Directions Preheat oven to 350 degrees. Season the Salmon with ½ teaspoon salt, pepper and paprika. Heat the olive oil in a large, cast iron skillet over medium high heat and sear the salmon filets on both sides for one minute. Remove the salmon and set aside. Reduce the skillet heat to medium, stir in the fennel, minced garlic and sliced leeks and sauté for 2 minutes. Add the remaining salt, wine, orange juice concentrate, cayenne, fennel seeds and rosemary. Simmer for 2 minutes. Return the salmon to the skillet, cover, simmer gently for 5 minutes. Remove the salmon from the skillet to a covered cassserole and place in the preheated oven for 5 minutes. Add the kumquats and tomatoes to the skillet and simmer an additional 5 minutes remove the skillet from the heat and stir in the butter. Arrange the salmon fillets on a serving platter and spoon the Rosemary-Fennel Beurre Blanc with Kumquats and Grape Tomatoes on top. Garnish with the reserved fennel fronds and lemon wedges. Serves 6 |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com