Fresh Sliced Fennel Roast at 400 for 10 minutes until it browns a little… It will still be crisp but the intense fennel flavor that not everyone is used to mellows out when it’s roasted.
I love tomato season and like to incorporate them into my recipes as much as I can!
Marinated Artichoke Hearts, Roasted Red Peppers, Kalamata Olives and Capers are great to have on hand to bring a quick meal to the table.
Pitted Kalamata Olives Drained and Chopped
Roasted Red Bell Pepper Skinned, Seeded and Chopped (can buy jarred to save a step)
Lemon Zested and 1 tablespoon of juice (this is a Meyer Lemon from my garden) TIP… If you have a lemon tree… cut your lemons with scissors… it’s like a mini pruning for the tree… Fact… Meyer lemon is a cross from a Mandarin and a Lemon
Fresh Herbs… This is Rosemary and Thyme from my garden plus some of the Fennel tops from the plant… Make a bed on parchment paper for the salmon to go on…
Place the Salmon on top of the bed of herbs and roast in the oven at 425 until opaque
Add Roasted Fennel and other Vegetables to a bowl and mix with 2 – 3 Tablespoons of Champagne Vinegar, Lemon Juice and Zest… Salt and Pepper… Let marinated for about 1/2 Hour
This is what it will look like when it’s done… will be slightly pink in the middle..
To serve… Place Forbidden Rice or other grain in middle of plate… Top with Salmon (Make sure to remove skin) Spoon Salsa on top and drizzle sauce around edges… Serve with Haricots verts or other fresh steamed vegetable Enjoy