Reviews Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 04/27/2020 I used steelhead trout instead if salmon but otherwise made the recipe as written. The whole meal was amazing. The pesto was delicious with the slight anise flavour and umami of the pistachios. The panko crumbs gave the trout a gorgeous crunch. The freshness of the lemon zest gave everything a lift but was not overwhelming. The combination of these flavours was terrific. I will make this again. Martha Stewart Member Rating: 5.0 stars 04/27/2020 I used steelhead trout instead if salmon but otherwise made the recipe as written. The whole meal was amazing. The pesto was delicious with the slight anise flavour and umami of the pistachios. The panko crumbs gave the trout a gorgeous crunch. The freshness of the lemon zest gave everything a lift but was not overwhelming. The combination of these flavours was terrific. I will make this again.
Back to Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto All Reviews for Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto Credit: Paola + Murray Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Ingredients Pesto 1 small clove garlic 1/2 cup shelled pistachios 4 heads fennel, 2 cups fronds separated, bulbs cut into 1-inch wedges 2 teaspoons grated lemon zest Kosher salt 1/4 cup extra-virgin olive oil 1/4 cup vegetable oil Ingredient Checklist 1/2 teaspoon ground fennel seed Salmon 2 lemons 3/4 cup panko breadcrumbs 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 skinless 1-inch-thick wild-salmon fillets (about 6 ounces each) 3 tablespoons Greek yogurt
Cook’s Notes Be sure to purchase fennel with the fronds still attached.
Gallery Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto Credit: Paola + Murray
Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Gallery
Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto Credit: Paola + Murray
Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto
Credit: Paola + Murray
Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto
Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 20 mins
Servings: 8
prep: 30 mins
total: 1 hr 20 mins
prep:
30 mins
total:
1 hr 20 mins
Servings: 8
8
Ingredients
Ingredients
1 small clove garlic 1/2 cup shelled pistachios 4 heads fennel, 2 cups fronds separated, bulbs cut into 1-inch wedges 2 teaspoons grated lemon zest Kosher salt 1/4 cup extra-virgin olive oil 1/4 cup vegetable oil
1/2 teaspoon ground fennel seed
2 lemons 3/4 cup panko breadcrumbs 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 skinless 1-inch-thick wild-salmon fillets (about 6 ounces each) 3 tablespoons Greek yogurt
Directions
Pesto: Turn on a food processor and drop garlic through tube; process until finely chopped. Add pistachios and pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and 1/4 teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)
Salmon: Preheat oven to 425°F with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels. Cut second lemon into wedges. Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet. Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.
Toss fennel wedges with remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.
Meanwhile, season fish with salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.
Remove fennel from oven; push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely opaque in center, about 8 minutes. Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.
Cook’s Notes Be sure to purchase fennel with the fronds still attached.
Cook’s Notes
Be sure to purchase fennel with the fronds still attached.
Reviews
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 04/27/2020 I used steelhead trout instead if salmon but otherwise made the recipe as written. The whole meal was amazing. The pesto was delicious with the slight anise flavour and umami of the pistachios. The panko crumbs gave the trout a gorgeous crunch. The freshness of the lemon zest gave everything a lift but was not overwhelming. The combination of these flavours was terrific. I will make this again. Martha Stewart Member Rating: 5.0 stars 04/27/2020 I used steelhead trout instead if salmon but otherwise made the recipe as written. The whole meal was amazing. The pesto was delicious with the slight anise flavour and umami of the pistachios. The panko crumbs gave the trout a gorgeous crunch. The freshness of the lemon zest gave everything a lift but was not overwhelming. The combination of these flavours was terrific. I will make this again.
Reviews
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 04/27/2020 I used steelhead trout instead if salmon but otherwise made the recipe as written. The whole meal was amazing. The pesto was delicious with the slight anise flavour and umami of the pistachios. The panko crumbs gave the trout a gorgeous crunch. The freshness of the lemon zest gave everything a lift but was not overwhelming. The combination of these flavours was terrific. I will make this again.Martha Stewart Member
Rating: 5.0 stars 04/27/2020
I used steelhead trout instead if salmon but otherwise made the recipe as written. The whole meal was amazing. The pesto was delicious with the slight anise flavour and umami of the pistachios. The panko crumbs gave the trout a gorgeous crunch. The freshness of the lemon zest gave everything a lift but was not overwhelming. The combination of these flavours was terrific. I will make this again.
Rating: 5.0 stars
All Reviews for Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Wild Salmon with Caramelized Fennel and Fennel-Frond Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
