If there is one kind of fish that I enjoy the most it would be salmon. With its buttery texture and easiness to cook there are so many ways, you can enjoy it!
I have learned not to even use added oil when cooking with salmon as its natural omega 3’s are all the fats you need!
Some quick benefits of salmon are that it is high in protein, Vitamin B, potassium, and may reduce the risk of heart disease. As with all meats like I discuss, please opt for organic and with fish try to go for wild caught if possible. In the end, it’s best to just eat fish if you don’t already but to learn more about why and the difference between the two read more about it here. I usually purchase organic from Wegmans and it is buttery good!
Now onto this easy and delish dish. I came across this recipe while I was searching for something easy to make for Christmas Eve dinner. I wanted a dish that everyone would enjoy and would be minimal effort on my part. Fish is always so easy to cook up and you can get creative with your marinades and toppings and usually never go wrong!
I absolutely love fennel and don’t get a chance to cook with it often. So when I saw my girl Giada cooking with it on Food Network I knew that I had found my recipe! What I love the most is that you toast up the fennel and coriander seeds first then I pulsed them in my blender. OH my, the aromas that exploded! And I didn’t even get to the real fennel bulb yet! There is something about the licorice smell of fennel that brings me back to my childhood and Italian Sunday Dinners (maybe it was the Anisette that my family drank?! LOL!)
You can make this recipe with a larger 4lb piece of salmon or with individual pieces. I have done both and the leftovers are just as good! After slicing the fennel bulb, layer it onto a baking sheet and drizzle with EVOO. This will be the bed for the salmon to lay on.
Toast the fennel and coriander seeds a few minutes then pulse to grind them into a powder. Spread the grainy mustard onto the salmon and top with the fennel and coriander. Cook at 400f (time will depend on the size of your salmon). And that’s it! Told ya – super simple and tasty! Pair it with your fav side veggies and dinner is done! I went with asparagus spears and squash (which I found at Trader Joes, frozen!) You can sprinkle your veggies with some of the fennel coriander! Great for meal prep too! Just portion out your fish and veggies for a few days.
Remember to share with me on Instagram if you give this one a try! I think these toppings would go well with chicken too! I will link to the original recipe as well from Giada here.
Mustard Fennel Crusted Salmon
- 1 4 lb salmon
- 1 fennel bulb sliced into rings
- 1 tbsp EVOO
- 3/4 tsp salt
- 1/4 cup whole grain mustard I used 1/2 cup
- 3 tsp fennel seeds toasted then crushed
- 3 tsp coriander seeds toasted them crushed
- Preheat oven to 400f
- Lay fennel rounds on large baking sheet and drizzle with oil. Blend well to coat fennel.
- Place salmon skin side down on top of fennel, sprinkle with salt and then spread mustard on top. Sprinkle crushed fennel and coriander. Press down gently.
- Roast until fork comes out clean. Option to sprinkle fennel fronds on top.