The following flavorful salmon recipe, adapted from a recipe from Food & Wine magazine, can be prepared in 20 minutes.
SALMON IN A FENNEL CRUMB CRUST
Preparation time: 8 minutes
Cooking time: 12 minutes
Yield: 4 servings
2 teaspoons fennel seeds
2 tablespoons olive oil
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2 cloves garlic, peeled, halved
1 1/2 cups fresh French or Italian bread crumbs
1 1/3 pounds salmon fillet, cut into 4 pieces
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground black pepper to taste
Lemon wedges
1. Heat oven to 450 degrees. Crush fennel seeds with mortar and pestle or in mini-food process fitted with metal blade.
2. Heat oil in non-stick skillet over medium heat. Cook garlic until golden; remove from pan and discard. Put bread crumbs and crushed fennel seeds in pan; cook just until beginning to color, about 2 minutes. Transfer to plate; set aside.
3. Put salmon in foil-lined baking pan skin side down. Score top of each piece in 1/2-inch intervals with sharp knife. Sprinkle with lemon juice, salt and pepper. Press crumbs onto top and into slits in fish.
4. Bake until cooked through, about 12 minutes per inch of thickness. Serve with lemon wedges.
Nutrition information per serving:
Calories ………… 345 Fat ……….. 18 g Saturated fat .. 3 g
% calories from fat .. 47 Cholesterol .. 90 mg Sodium …… 230 mg
Carbohydrates …… 10 g Protein …… 34 g