Adapted from thekitchn.com
2 6-oz. salmon fillets
2 T. olive
oil
½ t. kosher salt
¼ t. freshly ground black pepper
2 oz. cream cheese, softened
½ small Melissa’s fennel bulb, diced (about ½ c.)
2 scallions, sliced (white and green parts
separated)
1 T. chopped fennel fronds
1 T. water
1 T. white wine
Lemon wedges for serving
Preheat oven to 400°F. Line a baking sheet with foil.
Pat salmon dry, place on the sheet, and brush with
1 tablespoon olive oil. Season with salt and pepper. Roast skin-side down* for
12-15 minutes, until it flakes easily.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced
fennel and white scallion parts; cook until soft, about 4 minutes.
Off heat, stir in cream cheese, water and wine until smooth. Add green scallion
parts and fennel fronds. Adjust seasoning if needed.
Spread the mixture over the roasted salmon (about 2 tablespoons per fillet).
Broil for 2-3 minutes until lightly browned. Serve with lemon wedges.
* I removed the skin. It’s easy if you use the hot water method.
Enjoy this effortless, tasty dish that’s sure to impress!
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5 comments:
I don't think I've ever had this dish! Looks good though!
hugs
Donna
Looks good. I like having an option for salmon. We often have it just heated through. The salmon flavour can stand alone.
You are really creative with your salmon! Look delicious.
I absolutely love fennel! They are so GOOD roasted, much better than the raw one. And who doesn't love salmon? This looks droolworthy.
I have made salmon many ways, but never this way. In fact I have it bookmarked a similar recipe but never got around to do it. Now I have make sure I give this a try. looks really lovely!
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