Wake Up Call Fennel Salmon with Blistered Grapes Recipe | Yummly

Wake Up Call Fennel Salmon with Blistered Grapes

SECONDS
14Ingredients
15Minutes
590Calories

Description

Seriously though, this is our wake up call, will there be wild salmon for the next generation? Or will wild salmon be a thing of the past like people driving cars, filters for photos of your face, and gender specific restrooms? Who knows. What we do know is that there are pros and cons to both sides of the farm raised vs. wild salmon debate. Farm raised salmon has a higher fat content that provides more flavor and, when sustainably farmed, can be a superior choice. Wild salmon is obviously more organic but by purchasing wild salmon we encourage the oceans to be overfished, which can lead to a rapid decline in their population. No hitting snooze on this one. This is your Wake Up Call, stay informed and make good choices for the future of food {steps off soapbox}.

Ingredients

US|METRIC
  • 6 stalks celery
  • 2 bulbs fennel
  • 1/2 onion (any color)
  • 2 salmon fillets
  • 2 tablespoons white wine
  • 2 Meyer lemons
  • 1 bunch grapes
  • 8 stems thyme
  • 1 teaspoon dried dill
  • 1/4 cup balsamic vinegar
  • salt (staples)
  • pepper (staples)
  • olive oil (staples)
  • 1/2 teaspoon chili flakes (optional - into the infused oil)
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    Directions

    1. Prep work - Preheat your oven to 450 degrees. Grab your celery stalks, slice the leaves into small pieces, and set aside. Next, find your fennel. Cut the top stalks off of the bulbs. Pick off the little fronds on top of the stalks and pile onto your celery. Save the stalks for another use (great in stocks!). Now grab your fennel bulbs. Peel off the outer layer of each. If you have one, get your mandolin (if not, work on those knife skills). Shave the fennel bulbs very thin and pile up with your celery and fronds. Next grab your onion, shave it up, and add it to the veg pile.
    2. Salmon pouches - Next lay out two large pieces of parchment paper, each about 1 foot square. Divide your veg pile between the two pieces, making a bed for our salmon. Take your salmon fillets and remove the skin. Place each salmon fillet in the parchment, on top of the veg. Sprinkle the fillets with salt and add a sprinkle of white wine. Cut one of your lemons into thin slices and place on top of the salmon fillets. Now fold each parchment in half. Run your fingers around the three open sides, crimping and rolling the parchment layers together, forming a seal around the salmon. Place your salmon pouches on a baking sheet and place in the oven to cook for about 5 minutes.
    3. Get going on grapes - Grab a large pan and place it over high heat. Drizzle olive oil into the pan. Pick the grapes and thyme leaves from their respective stems. Add the grapes to the hot pan. Season with salt and pepper and toss. When the grapes begin to blister, add the thyme leaves to the pan.
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    NutritionView More

    590Calories
    Sodium22% DV520mg
    Fat38% DV25g
    Protein55% DV28g
    Carbs23% DV68g
    Fiber44% DV11g
    Calories590Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol60mg20%
    Sodium520mg22%
    Potassium1340mg38%
    Protein28g55%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate68g23%
    Dietary Fiber11g44%
    Sugars47g94%
    Vitamin A15%
    Vitamin C170%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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