Grilled King Salmon Roasted Fennel And Goat Cheese... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Grilled King Salmon, Roasted Fennel and Goat Cheese Feta Hash, Lemon Cucumber Vinaigrette Ingredients:
roasted fennel & goat cheese hash |
ingredients |
1 large bulb of fennel |
1 large red pepper, roasted and peeled |
1 cup sliced onions (red, spanish, shallots or cipollini can be used) |
3 lbs. potatoes (redskin, yukon gold or any variety can be used) |
3 t. fresh oregano |
blended oil |
salt & pepper |
1/2 cup vermont goat cheese feta |
lemon cucumber vinaigrette |
ingredients |
1 cup minced seedless cucumber |
3 t. chopped shallots |
1 t. chopped fresh garlic |
3 t. capers |
1/4 cup fresh lemon juice |
2 cups blended oil |
salt and pepper |
Directions:
1. Directions Roasted Fennel & Goat Cheese Hash
2. Ingredients:
3. Cut the leaves off of the fennel bulb and reserve. Cut the bulb in half and separate. Place the fennel on a sheet pan. Coat the fennel in oil and lightly salt and pepper. Place the sheet pan in a preheated 400-degree oven. Roast the fennel until it is soft. When the fennel is cool, slice and reserve.
4. Roast the red peppers using the above procedure. When the peppers are soft, remove them from the pan into a bowl and cover with plastic wrap for 15-20 minutes. This process will allow the pepper skin to steam off. When the peppers are ready, remove the plastic and peel the skins off, chop the peppers and reserve.
5. Saute the onions until translucent, reserve.
6. In a large mixing bowl, toss the fennel, peppers, potatoes and onions together. Chop the fresh oregano and add to the mixture. This mixture can be made a day ahead of time and keep in the refrigerator for up to 3 days.
7. When you reheat the hash, add the goat cheese at the last minute so it does not melt all the way. Adjust the seasoning with salt and pepper.
8. Procedure
9. Mince the cucumbers and set aside.
10. In a food processor fitted with a metal blade, place the shallots, garlic and capers. Pulse quickly for a few seconds.
11. Add the lemon juice and process. Slowly add the oil. Remove the mixture to a small mixing bowl.
12. Add the cucumbers and adjust the seasoning with salt and pepper.
13. To Serve
14. Grill or saute a piece of salmon (you may substitute any fish, but the richness of the salmon holds up well with the stronger flavors in the hash and vinaigrette).
15. Heat a skillet over medium-high heat and add 1 T. of oil. When the oil is hot. Add the hash mixture, toss frequently until the mix is hot, turn the heat off and add the feta cheese.
16. Place a mound of hash in the center of the plate. Place the Salmon on top of the hash.
17. Surround the hash with some cucumber vinaigrette.
18. Garnish the Salmon with some micro greens or some herb salad.
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