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KEEP SCREEN ON

Yield: Makes 4 servings

Ingredients
Ingredients
2 tablespoons salt

1/2 pound baby carrots, peeled

1 pound new potatoes, washed

1 bulb fresh fennel

1 table Extra virgin olive oil

1 tablespoon fresh tarragon, chopped

2 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

Zest and juice of 1 lemon

1 teaspoon coarse sea salt

4 tablespoons extra virgin olive oil

4 (7-ounce) wild Alaskan salmon fillets, skin removed

Salt and freshly ground black pepper

Fresh lemon wedges or wheels

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Preparation Method

  1. In a 4-quart saucepot over high heat, bring 2 1/2 quarts of water to boil. Add Salt.
  2. Add carrots and blanch for 4 minutes, or until just tender. Remove carrots from heat and pour into a bowl of ice water to stop cooking process.
  3. Repeat process with new potatoes, cooking for 12 minutes. Remove potatoes from hear and pour into bowl of ice water to stop cooking process.
  4. When completely cool, drain vegetables in a colander. Then, spread on a clean towel or paper towel to dry completely.
  5. Remove fennel tops, cut bulb in half through the root section and remove core. Slice one half of bulb as thinly as possible and reserve for salad. Cut second half into ½-inch wide batons.
  6. In large bowl, combine fennel batons, carrots, and potatoes. Coat with 1 tablespoon olive oil and season with salt and freshly ground black pepper.
  7. Place Wolf oven rack in position 6 or the highest rack position. Set the oven to Broil Mode on high.
  8. Spray a sheet tray with non-stick spray or coat with a small amount of olive oil.
  9. Season salmon with salt and freshly ground black pepper and arrange in center of tray.
  10. Spread vegetables around perimeter of salmon.
  11. Broil for 5-7 minutes until salmon is just cooked through and becoming slightly opaque, and vegetables have brightened in color.
  12. While salmon and vegetables are broiling, combine lemon zest, juice, pinch of salt, and pepper in a small bowl until salt is dissolved.
  13. Whisk in remaining 4 tablespoons of olive oil. Add chopped herbs to the lemon vinaigrette.
  14. Once cooked through, remove salmon from oven and let rest for 2 minutes.
  15. Toss roasted vegetables with two-thirds of the lemon vinaigrette and reserve until ready to serve. Toss shaved fennel with remainder of lemon herb vinaigrette.
  16. To serve, divide roasted vegetables between four plates. Place one salmon filet next to vegetables and top with shaved fennel salad. Garnish with fresh lemon wedges or wheels.

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