Here is one use for the stalks of fennel that recipes always tell you to “reserve for another use”. Putting the salmon on the stalks of fennel allows the fish to cook a little more gently, preventing drying out and also imparting a subtle fennel flavor tinged with a bit of smoke. Top the fish with Quick Braised Fennel for Fish or Chicken to compound the flavors, and then if you wish, to take it further, put the salmon in a large bowl with braised vegetables such as carrots and cauliflower and then ladle Fennel Broth (see recipe) around the fish, top with braised fennel and drizzle with olive oil and serve.
INGREDIENTS:
4 6-ounce filet salmon filet pieces Stalks and fronds from 1-2 heads of fennel Salt and pepper to taste 1 teaspoon fennel seed powder Olive oil as needed 1 recipe of Quick Braised Fennel for Fish or Chicken (see recipe)METHOD:
Brush the salmon lightly with oil, then season with salt and pepper and lightly dust with powdered fennel seed. Allow salmon to rest while you build a fire or turn on the grill.
Get the grill very hot. Scrape the grate and make sure it is clean. Cover the grate with a single layer of the fennel stalks, then scatter a layer of the torn up fronds over the stalks.
When the stalks start to smolder and become fragrant, lay the salmon filets on the fennel fronds skin side up, and then put the top on the grill. Cook for 5 minutes, then turn the filets over and finish cooking the salmon. Depending on the thickness of the cut, this will vary. Count on 8 minutes cooking time per inch of thickness. If the filets are 1 inch thick, count on roughly 8 minutes total, or another 3 minutes on the grill. Most filets run around 1½ inches, so figure 12 minutes total time, or another 7 minutes. However, be sure to check the fish 1 minute before so as not to overcook the fish. To tell if it is done, push gently with your finger on the thinner flesh near the belly and see if it easily flakes and is done. It should be just cooked through and opaque, which will leave the thicker part of the fish with a tinge of pink-perfect. When done, remove the fish from the grill to plates and top with a portion of the Quick Braised Fennel, and serve. (Discard the fennel stalks and fronds from the grill.)
Serves: 4
Source: Chef Andrew E Cohen
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