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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Salmon with Lemon and Fennel Seed

April 20, 2014

Use sustainably farmed or caught Salmon or Halibut to make this delicious entree.  Makes 4 servings.

Check out this link to "Be a responsible Seafood Lover!"

 

Yield: 4 servings

 

INGREDIENTS

4 pieces of wild salmon fillet

Spice rub:

1 tsp toasted fennel seeds, coarsely ground

½ tsp paprika

3 cloves fresh chopped garlic

Splash of olive oil

½ tsp ground pepper

Kosher salt to taste

 

 

INGREDIENTS

Rub the salmon with a mixture of toasted fennel seeds, paprika, chopped garlic, olive oil, salt and pepper. Place on a baking pan lined with parchment and roast in 350-degree oven for 15 minutes or until internal temperature reaches 140 degrees.

 

This will be delicious served with roasted new potatoes & fennel, wilted spinach and a nice glass of Sauvignon Blanc.

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