Friday, March 29, 2013

spiced Fillets of Salmon with Fennel Root and Olives

You thought you were the only one
confused about Easter this year
Easter is such a wonderful holiday. The winter is finally over, flowers are blooming, it's time to wear flipflops and bright colors again, dye the eggs, make elaborate Jell-o's and fancy dishes, and to decorate your Easter baskets. We still have five weeks left of Lent in Greece, and when it's over, every Greek in every village, city and island will be eating the same meal. There will be lamb on the spit, potatoes, salad, cheese and lots of wine. No fancy Jell-o's or gourmet spiced salmon fillets.  This is a lovely lenten dish, and if I were celebrating Easter with my family in America, I would serve this.  So if you're tired of the same old ham and standing roasts, put some salmon in the frying pan.  Like salmon returning to their home by their olfactory senses, the delightful aroma of fennel and orange will have your guests coming back for more.

Spiced Fillets of Salmon

2 1/2 lbs.salmon fillet
1/2 cup almonds, chopped
3/4 cup white wine
1 fenel root, cleaned and sliced thin
1/4 cup chopped fresh dill
1/2 cup sliced green olives
1 teas. fresh thyme, finely chopped
1 teas. fresh rosemary, chopped
2 T. olive oil
2 T. butter
1 T. balsamic vinegar
juice of 2 oranges
grated zest of 1 orange
salt and pepper

In a hot frying pan saute the almonds for one minute. Salt and pepper the salmon.  Add the olive oil to the pan and saute the salmon, skin side down for 4 minutes; flip the salmon and saute 2 more minutes; pour wine over the fish and when it evaporates add the herbs, vinegar, olives, orange juice and zest; simmer over low fire until the sauce thickens.  Remove the pan from the fire and dd the butter, swirling the pan until it is evenly distributed through out the sauce.  Serve over your favorite rice with a green salad and white wine... kai kali oreksi!!

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