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home > recipes > seafood > salmon with fennel in parchment
from Yardley, PA serves 6 2-3 cups fennel, chopped 1 sweet onion, chopped 3 Tbsp. good olive oil zest and juice from 1 lemon 2 x 1 1/2 lbs. salmon fillet (with skin) 2 sprigs fresh thyme salt and pepper to taste Preheat oven to 500 degrees. Saute fennel and onion in olive oil over medium-high heat for 8-10 minutes, or until slightly tender. Add lemon zest, lemon juice, and thyme and continue for 2 more minutes. Salt and pepper to taste. Salt and pepper both sides of each salmon fillet. Place one fillet skin side-down on parchment. Place the fennel and onion on top of the fillet. Place the second fillet on top of the fennel and onion mixture, skin side-up, making a large, strange sandwich. Bake salmon in oven for approximately 30 minutes. Check for doneness before removing from oven. Slice and Serve.

Salmon with Fennel in Parchment


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(posted February 6, 2003)

from Yardley, PA

serves 6

2-3 cups
fennel, chopped
1
sweet onion, chopped
3 Tbsp. good
olive oil
zest and juice from 1 lemon
2 x 1 1/2 lbs.
salmon fillet (with skin)
2 sprigs fresh
thyme
salt and pepper to taste

Preheat oven to 500 degrees.

Saute
fennel and onion in
olive oil over medium-high heat for 8-10 minutes, or until slightly tender. Add lemon zest, lemon juice, and thyme and continue for 2 more minutes. Salt and pepper to taste.

Salt and pepper both sides of each salmon fillet. Place one fillet skin side-down on parchment. Place the fennel and onion on top of the fillet. Place the second fillet on top of the fennel and onion mixture, skin side-up, making a large, strange sandwich.

Bake salmon in oven for approximately 30 minutes. Check for doneness before removing from oven. Slice and Serve.



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