0 (0)

Fish and Shellfish, Healthy Eating, Mains

Roasted salmon with marinated fennel and thyme

Roasted salmon with marinated fennel and thyme
Kirk McKoy / Los Angeles Times

"For now the winter is gone, the rains are over and gone; the blossoms appear in the land," joyfully proclaims the Song of Songs, the biblical book read in synagogues throughout the Jewish world on Passover, the spring festival of ... Read more

Total time: 1 hour, plus marinating time for the fennel | Serves 8

Marinated fennel

  • 3 pounds fennel (3 bulbs)
  • 2 onions, sliced
  • 4 garlic cloves, sliced
  • 2 unpeeled lemons, sliced lengthwise into thin strips and seeds removed
  • 4 sprigs fresh thyme
  • 2/3 cup Passover white wine vinegar (optional)
  • Pinch of sugar dissolved in 1 teaspoon water
  • Coarse sea salt or kosher salt
  • Coarsely ground black pepper
  • Extra-virgin olive oil to cover

Step 1Wash, dry and trim the fennel stalks till they meet the top and sides of the bulb. Remove dry or pulpy outer leaves, stalks and edible leaves. Discard or save the outer leaves and stalks for soup and the leaves for garnish.

Step 2Slice the bulbs thinly crosswise. Place the slices in a large glass or non-reactive bowl with the onion, garlic, lemon and thyme. Mix in vinegar and sugar water. Season with 1 1/2 teaspoons salt and several grinds of pepper and cover with extra-virgin olive oil (or half olive oil, half vegetable oil), making sure that the olive oil covers the fennel.

Step 3Submerge the vegetables using a dish smaller than the circumference of the bowl, weighted with a kettle half-filled with water. Set aside for several hours at room temperature or, if making the day before, place in a tightly closed jar and refrigerate. This makes about 3 quarts marinated fennel, more than is needed for the remainder of the recipe. The salad will keep, covered and refrigerated, for 3 to 5 days; drain the salad before serving.

Salmon and assembly

  • Several bunches of fresh thyme
  • 1 (2-pound) center-cut, skin-on salmon fillet
  • Coarse salt to taste
  • 4 cups drained marinated fennel, divided
  • 1/3 cup oil from marinated fennel

Step 1Heat the oven to 400 degrees. Arrange the thyme sprigs in single layer in center of a heavy baking sheet. Place the salmon, skin side down, atop the thyme. Season the salmon with half teaspoon salt, or to taste. Spread 2 cups drained marinated fennel (including lemon slices and thyme sprigs) over the fish. Drizzle the oil over the fish. The fish can be prepared up to 8 hours in advance, covered and refrigerated.

Step 2Roast the salmon until the outside of the fish is opaque and the fennel salad is just beginning to caramelize, about 15 minutes. Reduce the oven temperature to 200 degrees and continue to cook until the salmon has reached desired doneness, 5 to 10 minutes. Remove from heat and serve with the remaining marinated fennel.

Note: This gorgeous main course can be put together in 5 minutes, once you prepare the marinated fennel. Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer.


Rose geranium ice cream with rose geranium blackberries
Rose geranium ice cream with rose geranium blackberries

Palazzio's macaroni and cheese
Palazzio's macaroni and cheese

Whipped Brie de Meaux with Tellicherry pepper and fig compote
Whipped Brie de Meaux with Tellicherry pepper and fi...

Sformatino of Gorgonzola
Sformatino of Gorgonzola

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Sicilian tuna salad from Scopa Italian Roots
Canele's pan-seared snapper
Lobster Pan Roast
Crisp-skinned salmon with summer succotash and creamed corn