This is a simple rustic dinner that looks irresistible on a plate. I mean who can say no to that? I used the oven to help me make this dinner, and really just finished off the dish by making a quick tomato orzo side dish using a jarred marinara sauce. Also, the sweetness of the carrots helped to mellow out the strong licorice flavoured fennel. This was a dinner that I will make again for sure! Easy meal with all the appeal! Try it for yourselves and see.

Serves 2

Preheat the oven to 400 Degrees F.

Baking time: 18-20 minutes

Ingredients:

  • 1 fennel bulb, sliced thin
  • 2 carrots, peeled and sliced into 1/2" thick
  • 1 small onion, sliced thin
  • coarse salt and freshly cracked black pepper
  • 2 salmon fillets
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 3-4 tbsp chicken stock
  • 3 tbsp butter or margarine
  • 1 tbsp chopped fresh parsley

Tomato orzo Ingredients:

  • 1/2 cup orzo
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp butter
  • 2 tbsp chopped fresh parsley
  • 1/2 cup marinara sauce (your favourite)

1. Preheat the oven to 400 F. In a deep casserole baking dish, add in the fennel, carrot and onion slices. Sprinkle on salt, pepper, and dried thyme. Season the salmon fillets as well with salt and pepper, using a small portion of the thyme.

2. Drizzle olive oil and balsamic vinegar on top of the vegetables and gently toss it together, using your clean hands. Pour 3-4 tbsp of the chicken stock, top the veggies with the seasoned salmon, then start to dot the tops of veggies and fish with the butter. Bake it covered for 10 minutes, then uncovered for about 7-10 minutes or until the fish is golden and done. Sprinkle with chopped parsley.

3. Orzo: Put on a pot of boiling water, salt the water, then add in the orzo. Cook the orzo until al dente, drain, then place it back into the pot immediately. With the heat off, add in 1 tbsp of butter, season to taste, and pour in the 1/2 cup of marinara sauce. Gently mix in the chopped parsley and cover the pot until ready to serve.


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