Paves of salmon with roasted tomatoes and fennel


by: NYC Cook

Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice a week. Salmon is easy to prepare, easy to find, and so delicious. The mild, sweet flavor and smooth, buttery texture of salmon make it a favorite with kids and adults alike.


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serves: 4

4 (6-oz/175-g) prepared pavés of salmon

Olive oil, for brushing

A splash of white wine


1 lb (450 g) small vine-ripened tomatoes

Olive oil, for brushing

Maldon sea salt flakes

Cracked black peppercorns

3 large fennel bulbs (trimmed)


1/2 cup (120 ml) Cabernet Sauvignon vinegar

1/2 teaspoon fennel seeds (lightly crushed)

1/2 teaspoon black peppercorns (coarsely crushed)

2/3 cup (150 ml) extra virgin olive oil

large pinch of Maldon sea salt flakes

Nutrition Facts
Paves of salmon with roasted tomatoes and fennel

Servings Per Recipe: 4

Amount per Serving

Calories: 772

  • Total Fat: 45.4 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 23.4 mg
  • Sodium: 2481.9 mg
  • Total Carbs: 75.3 g
  •     Dietary Fiber: 18.8 g
  •     Sugars: 42.7 g
  • Protein: 26.6 g

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1.  For the roasted tomatoes and fennel, preheat the oven to 425°F (220°C). Cut the tomatoes in half horizontally and lay them, cut-side up, in a lightly oiled, shallow roasting pan. Sprinkle with some salt and pepper, then roast them for 10 minutes. Lower the oven temperature to 300°F (150°C) and roast for 1 hour longer, or until they have shriveled to about half their original size and are well concentrated in flavor. Cut the fennel down through the root into thin slices. Arrange in a single layer in a lightly oiled roasting pan and roast at 350°F (180°C) for 35 to 40 minutes, until softened and with a good color. When the tomatoes and fennel are ready, remove from the oven and keep warm.

2.  For the sauce vierge, put the vinegar, fennel seeds, and black pepper into a small pan and boil until reduced to 2 tablespoons. Add the olive oil, season to taste with some Maldon salt, and set aside.

3.  Brush the pieces of salmon on both sides with olive oil and season with salt and pepper. Heat a ridged cast-iron grill pan until smoking-hot. Add the salmon, skinned-side down, and sear until it has taken on a good golden color. Sprinkle with some wine and let sizzle for a few seconds, then turn and cook for 30 seconds. Remove from the heat and let the salmon continue cooking in the residual heat of the pan for 30 seconds or so.

4.  To serve, arrange some of the fennel slices attractively in the center of each plate. Rest the paves of salmon on top and arrange a few tomatoes around the fish. Spoon some of the dressing around the edge of the plates (make sure you take up some of the vinegar reduction with the oil in the dressing).

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