One of my favorite weeknight meals!


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SERVES 6

SALMON+VEGETABLES
12 fillet of salmon, Atlantic king,
3 oz each
2 bulbs fennel (trim tops and
reserve for bouillon broth)
24 petite carrots (may substitute
large carrots)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
salt, to taste
olive oil, for garnish
lemon thyme, for garnish

BROTH
1 cup green fennel tops
1 small sweet onion
2 bay leaf
6 cloves garlic, peeled, whole
2 stalks celery, cut into 1” pieces
1 sprig thyme
½ lemon juice and peel
4 quarts water
½ cup white wine
1½ tablespoons olive oil



  1. Heat oven to 375°F. Line a half sheet pan with parchment paper
  2. Start with the broth. In a medium saucepan, heat oil over medium heat.
  3. Add onion and celery; stir frequently and cook until translucent. Add garlic; cook 1 minute more. Add lemon, lemon juice, and wine; reduce for 1 minute. Add green fennel tops, thyme and water. Add bay leaf.
  4. Turn heat to medium-low; allow bouillon to simmer for 30 minutes; reduce by about 2 cups.
  5. Remove from heat; strain through a fine chinoise; and reserve.
  6. Next, place carrots and fennel in a medium size-mixing bowl.
  7. Drizzle over olive oil; season with salt; toss to coat well.
  8. Place seasoned vegetables on a half sheet pan lined with parchment paper; and roast in oven until golden and softened, about 20 minutes.
  9. Remove and reserve for garnish.
  10. Place bouillon in a large skillet with sides; bring to a simmer about 165°F.
  11. Season salmon sides with salt.
  12. Using a flat spoon, add the salmon to the bouillon, and cook for 6–8 minutes or until medium 140°F.
  13. In a shallow individual serving bowl, place a few roasted carrots and fennel wedges.
  14. Gently place 2 pieces of fish on top.
  15. Ladle over ½ cup of bouillon.
  16. Garnish with fresh thyme and drizzle of olive oil.

TIP:

Photography by Alexandra Grablewski

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