Another simple yet delicious recipe today, using the classic and wonderfully healthy combination of fennel and salmon. These two make a delicious pairing, complementing each other perfectly. Don’t be put off by the very strong aniseed smell of the fennel; it does lose some of that powerful odour during the cooking process.
I had actually never tried cooking fennel until a few years ago. I’m not sure why but it always seemed a bit daunting, perhaps because it wasn’t a vegetable I grew up eating and knowing about. Turns out it’s really easy to cook, yet still impressive enough to serve for dinner parties. This particular recipe is a doddle, so an easy introduction into cooking this vegetable!
Gluten Free Baked Salmon and Fennel Recipe
• 2 fillets of salmon, skin on or off as you prefer
• 1 – 2 bulbs of fresh fennel, depending on size
• Knob (hehe) of salted butter
• Salt and pepper to taste
• Squeeze of fresh lemon.
1. Slice off the top of the fennel, but keep the frondy bits for a garnish.
2. Remove the outer leaves, wash, and slice into ½ cm thick slices. Discard the tough inner core.
3. Steam for 10 minutes, whilst heating the oven to 190C.
4. Use the knob of butter to grease an oven dish, then layer the fennel in, using a tad more butter between layers, along with some salt and pepper.
5. Place the salmon fillets on top of the layered fennel, season, and cook in the oven for 15 minutes. Check that the fish is fully cooked (this depends on how thick your fillets are), and if needed, give it another 5 or so minutes. Squeeze a little (don’t go too mad or everything will just taste of lemon!) lemon over the fillets.
6. Serve with steamed side vegetables, or if you want to go all out, char-grilled asparagus and hollandaise.
A simple and delicious gluten free dinner, bursting with health and flavour. Wishing you happy gluten free dinners, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.