Salt-Baked Salmon with Fennel, Capers and Orange
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 2 (12 ounce) centercut salmon fillets, with skin
- Freshly ground white pepper
- 3 large strips of orange zest
- 1 large fennel bulb, halved, cored and very thinly sliced
- 1 cup feathery fennel bulb tops
- 6 cups kosher salt
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure olive oil
- Table salt
- 1 tablespoon capers, rinsed
Nutrition Info
Per Serving
- Calories: 417 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 4 g
- Fat: 25 g
- Protein: 35 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat the oven to 500 degrees F. Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Arrange the orange zest on the salmon and top with half of the fennel tops. Cover with the second salmon fillet, skin side up. Pack the remaining fennel tops on the sides of the salmon so that there's no exposed flesh. Tie the fillets together with kitchen string.
- Spread the kosher salt in a large roasting pan in an even layer and bake for 15 minutes. Carefully spread 1 cup of the hot salt in the bottom of a large loaf pan that is at least 5 inches wide. Set the salmon in the pan and pour the remaining salt over and around the fish. Gently pack the salt and bake the salmon for 45 minutes.
- Meanwhile, in a shallow bowl, combine the orange and lemon juices with the olive oil. Season lightly with table salt and white pepper. Add the sliced fennel and the capers, toss and let stand at room temperature for 30 minutes.
- Scrape the salt off the top of the salmon. Using the string, gently lift the salmon from the pan and set it on a work surface. Scrape the salt from the sides and remove the string. Using a spatula, lift the top fillet and transfer it to a plate, skin side down. Discard the fennel tops and orange zest and cut each fish fillet in half. Lift the salmon from the skin, leaving behind the salt, and transfer to plates. Spoon the fennel salad on top and serve.
Yield: 4 servings
3. Still Hungry?
The salt crust that coats the salmon during baking acts like a clay oven, keeping the fish succulent and flavorful.
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Most Helpful Reviews
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Amazing dish, and very simple, and elegant
Jason N - December 10, 2007 01:00:36 PM PSTI was not sure what to make of this, but this ends up being
so juicey, tender, and delicious! You are actually baking this in the salt, and it creates a crust that keeps all of the juices and flavor inside. The salt absorbs much of the heat and acts as a insulator against the 500 degree temps of the oven. This will certainly impress any guests you have over, and they will never know just how easy this is!!!4 of 4 found this review helpful.
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Awesome dish
troubleshoot - January 13, 2008 05:03:23 PM PSTDelicious and simple. The warmed salt crusts and slowly cooks the fish to give perfectly tender, moist flesh. The fruit acids pair beautifully with the salt of the capers and licorice-like flavor of the fennel.
3 of 3 found this review helpful.
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Let
Meme - August 15, 2008 05:20:39 PM PSTLora S,
Someone did actually TRY the recipe before reviewing...something you should perhaps consider . You obviously know very little about cooking techniques.
picklesofjohn,
The category was low carb. Where did you come up with the idea that these were quick dinners? Some of us don't mind spending a little time for a quality meal. Go to the frozen section in your grocery store.Was this review helpful to you? Yes - No Report Abuse
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No
picklesofjohn - November 5, 2007 03:51:14 PM PSThow is this a quick dinner? It sounds like a pain to do, and has an hour cooking time. No thanks.
1 of 6 found this review helpful.
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looks chinese!
imapirate4life - January 30, 2008 02:37:49 PM PSTlooks awsome! its so prity......i want it!
0 of 4 found this review helpful.
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