Fennel-Dusted Salmon with Avocado-Green Goddess Dressing

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One of my favorite flavors is that of fennel pollen.  A gorgeous yellow dried spice that is highly aromatic and is an intense version of fennel seeds.  With its licorice-like, yet sweet flavor you normally see it paired with pork, sausages and even fennel itself, I decided to pair it with another one of my favorite flavors, salmon.

A dusting of fennel pollen is all you need, along with a sprinkling of salt and pepper.  We decided to grill the salmon fillets, but pan-searing them or roasting them would work well, too.  I decided to pair the fennel-dusted salmon with a creamy, Greek yogurt and avocado Green Goddess dressing.  A puree of half of an avocado along with Greek yogurt, anchovy paste, lemon juice, garlic and herbs.  To play off of the fennel pollen flavor on the fish, I used fresh tarragon, another anise-flavor, as my green herb.

(To view this recipe, click on the blue title of the blog post above*)

Fennel-Dusted Salmon with Avocado-Green Goddess Dressing

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Fish

Ingredients:

  • 4 (6-7oz.) salmon fillets
  • Salt and pepper
  • Fennel pollen
  • 1/2 ripe avocado
  • 1/2 cup Greek yogurt, plain
  • Olive oil
  • 1 garlic clove
  • 1/2 teaspoon anchovy paste
  • Juice of 1 lemon
  • 1/4 cup fresh herbs (I used fresh tarragon)

Directions:

  1. Season each salmon fillet with a pinch of salt, a grinding of pepper, and about ¼ teaspoon of fennel pollen. Grill the fish, skin-side down first, for 3-5 minutes per side, or until cooked the way you prefer.
  2. To make the dressing, place the avocado, yogurt, lemon juice, garlic, anchovy paste and fresh herbs in a food processor. Pulse until green and smooth; add in a couple tablespoons of olive oil to thin the mixture out, and pulse again. Season with salt and pepper to taste, serve chilled over the grilled fish.

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