Smoked Paprika Roast Salmon with Herbed Fennel and Pepper

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This recipe makes eight portions of salmon and is great for feeding a crowd. One portion per person, for a family of four to six, will leave you with leftovers for making Voula's Lovable Leftovers: smokey salmon cakes with fennel, pepper and tomato salsa and cumin mayonnaise.

If you don't have the ingredients handy to mix up a batch of Voula's smoked paprika spice blend don't let that hold you back from enjoying this roast salmon dinner tonight. Substitute with any herbs or spices you like. It may not be smokey, but it'll still be delicious!

[roastsalmon]

Ingredients

8 salmon fillets, about 6 oz/175 g each
1-2 tbsp (15-30 mL) of Voula's Smoked Paprika Spice Blend
1 large fennel bulb
1 red pepper
1 yellow or orange pepper
1/2 tsp (2 mL) salt
1 1/2 tsp (7 mL ) ground black pepper
1/3 cup (75 mL) finely chopped cilantro
1/3 cup (75 mL) finely chopped parsley
3 finely sliced green onions
1/2 lemon

Voula's Smoked Paprika Spice Blend
1/4 cup (50 mL) dried oregano
1/4 cup (50 mL) dried parsley
1/4 cup (50 mL) chili powder
2 tbsp (30 mL) sweet smoked paprika
1 tbsp (15 mL) garlic powder
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) ground coriander

Preparation

  1. For Spice Blend: Combine ingredients and store in a sealed jar.
  2. Heat oven to 400F (200C).
  3. Lightly coat a large baking pan with oil. Place fillets on foil, skin side down. Evenly sprinkle seasoning onto fish fillets then set aside.
  4. Cut stalks from bulb of fennel. Remove the fronds from the stalks and set aside (you can save them to add to a soup stock). Cut fennel bulb in half lengthwise. Remove the core, and then cut into thin strips and place in 9x13 in (3 L) baking dish.
  5. Remove stem and seeds from peppers and cut into thin long strips. Add to pan with fennel. Add olive oil, salt and pepper. Stir ingredients until well combined.
  6. Bake both the salmon and fennel mixture in preheated oven for 20-25 minutes or until the tip of a knife inserted into the centre of a fillet comes out hot to the touch, and when the vegetables start to brown on the edges.
  7. In a small bowl, stir together the cilantro and parsley.
  8. Remove salmon to a platter for serving. Sprinkle with ½ of the freshly chopped cilantro and parsley. Sprinkle the remaining herb mixture and the sliced green onions onto the roasted vegetables, and squeeze the juice of ½ lemon into the pan. Stir to combine. Serve salmon with roasted vegetables and *quinoa.

*Prepare some extra quinoa to whip up an easy batch of Voula's Loveable Leftovers: Smokey Salmon Cakes with Fennel, Pepper and Tomato Salsa and Cumin Mayonnaise.

Salmon Cakes with Herbed Fennel, Pepper and Tomato Salsa and Cumin Mayonnaise

Salmon Cakes with Herbed Fennel, Pepper and Tomato Salsa and Cumin Mayonnaise by Chef Voula Halliday

With 2 leftover fish fillets this recipe will make 4 burger size salmon cakes. It is easily doubled, so if you have 4 cooked salmon fillets leftover you can make burger sized 8 salmon cakes. Cooked salmon cakes freeze well.

Ingredients

2 fillets Smoked Paprika Roast Salmon or cooked salmon (about 6 oz/175 g each)
1 egg
½ cup (125 mL) hummus
2 finely sliced green onions 
¼ cup (50 mL) finely sliced cilantro, parsley, or basil
½ cup (125 mL) cooked quinoa
½ cup (124 mL) Herbed Fennel and Pepper
1 large tomato
1 clove garlic, minced

Directions

*To make a quick and easy cumin mayonnaise add 1 tsp (5 mL) cumin to ½ cup (125 mL) mayonnaise along with the juice of half a lemon. Stir and serve.

If you wish to make it hot and spicy, sprinkle in ¼ tsp (1 mL) cayenne pepper.

  1. Position oven about rack 4 inches (10 cm) from broiler and turn on. Lightly oil or spray a baking sheet or pan and set aside.
  2. Remove skin from salmon fillets. Break salmon into small pieces and add to a large bowl. Lightly whisk egg and add to bowl. Stir in hummus, green onions, cilantro and cooked quinoa until all ingredients are evenly combined. Scoop out ½ cup (125 mL) of mixture at a time and shape into burger size patties. Set onto prepared pan. Broil in preheated oven for 6 to 8 minutes on each side, or just until just lightly golden, being careful to turn them gently.
  3. Meanwhile, to make salsa finely chop leftover Herbed Fennel and Pepper and place in a medium size bowl. Finely chop tomato and add to bowl along with minced garlic. Stir. Alternatively, you can use any favourite salsa to serve with the salmon cakes.
  4. Serve salmon cakes topped with *tangy cumin mayonnaise and salsa.

Yield: Serves 8

 

Video: Smoked Paprika Roast Salmon with Herbed Fennel and Pepper

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