Most of the time I have salmon in the freezer, so when I need it, it can be defrosted in a jiffy and dinner can be ready a couple of hours later. This is a one-dish meal, really. It has protein (the salmon), vegetables (the fennel in the slaw), fruit (the tomatoes) and a bit of carbs from the bread crumb crust on top. I served it with sautéed spinach and that was dinner. I could have served it with a carb side like pilaf or a piece of toasted cheese bread perhaps.
When I am out of salmon as a staple in the freezer, I go to Costco and buy one of the big slabs of farm raised salmon. If you’re a Costco member, you probably get the monthly magazine they send out. I’ve learned to read some of the articles in the magazine – because they often give some very definitive information about their products. One time it was about the salmon. I’d gone off of it for awhile because of everything I’d read about farm-raised salmon – about the pens the salmon are raised in, how they are so packed in they can hardly move, eating their own detritus. Yuck. But then I read the article and learned that Costco’s salmon are raised differently – larger pens, the salmon aren’t so stressed, they eat well and they’re healthy. So I was reassured that eating Costco’s farm-raised salmon was not so bad for us. I love their farm-raised salmon – they’re big for one thing, and I think the flavor is delicious.
So, I buy the big slabs, cut them into portions. I used to vacuum seal them into 2-piece servings, but now that I’m a family of one (oh, that is so painful to even write that) I vacuum pack it in single portions. When I’m ready to eat salmon, I merely remove the package(s) and plunge it into a big bowl of cold tap water, put a big bowl on top, add something heavy to the center of the bowl to weight down the salmon below the water level and let it sit that way for about an hour. It might take longer if you have thicker pieces. That’s it. Easy.
So, on to this recipe. It originates from a cookbook called Artichoke to Za’atar: Modern Middle Eastern Food. The unique characteristics of this recipe are: (1) sumac in both the breading and the salad; (2) fennel seeds in the breading; and (3) a fresh fennel salad. If you don’t have sumac in your pantry, it’s worth buying it – it adds a citrusy note to anything you use it with – it’s a dark red color. I like sumac and you’ll find it used throughout the Middle East in their cooking.
This isn’t quite a 30-minute meal, but it won’t take much more than that. The breading is only placed on the top of the salmon. You make the salad – fresh fennel cut thinly into rings and pieces, shallots, fresh mint and parsley, a thinly sliced tomato, dried mint, lemon juice and olive oil plus that special bit of sumac. The bread crumb mixture can be whizzed up in the food processor (that’s what I did): sumac, fennel seeds, lemon zest and a bit of fresh (white) bread. You could use whole wheat bread, but I wouldn’t try using a hearty multi-grain bread – it would confuse the flavors, I think. When you have a leftover piece of baguette or a country loaf, or even sourdough, wrap it in a couple of layers of foil, then in a plastic bag and it would be perfect for this crumb mixture.
The salmon pieces are lightly seasoned with salt and pepper and sautéed for just a short-short time to get the pieces golden brown (but definitely not cooked through). You want to do that part in a skillet, but one that can go into a very hot oven (not all handles can get that hot). You gently mound the crumb mixture on top of the salmon and it goes into the oven for about 3 minutes or so – the crumb topping will get a bit golden and it cooks the salmon through. Do test it to make sure it’s just barely done. Once removed from the oven you tent it with foil and allow it to sit for 3-4 minutes. In that time mix up the salad and place it on the serving plate in about the same shape as the fish pieces, then the salmon is carefully placed on top of the slaw. Serve immediately!
What’s GOOD: I loved the flavors of the sumac, mint and dried mint. Big time. And the fennel seeds too. Fresh fennel bulb is a favorite of mine too – for some it’s a bit out of the ordinary – it would make a lovely company meal, no doubt. I had a dinner guest that night. We both loved this preparation. The fennel salad is so refreshing, especially with the sliced tomatoes. Loved that combination too.
What’s NOT: there is a bit of preparation – the breading mixture and the salad. None of it is difficult, but it will take a few minutes to do it all.
Files: MasterCook 5+ and MasterCook 14 (click on link to open in MC)
* Exported from MasterCook *
Salmon with Sumac and Fennel Crumbs
Recipe By: Artichoke to Za’atar by Greg and Lucy Malouf
Serving Size: 4
CRUMB MIXTURE:
1 tablespoon sumac
1 tablespoon fennel seeds — roasted and crushed
1 1/2 teaspoons lemon zest — from about 1/2 lemon
1/2 cup fresh bread crumbs
SALMON:
24 ounces salmon fillets — cut into 4 pieces
1/4 teaspoon salt pepper
3 tablespoons olive oil
1 teaspoon Dijon mustard
FENNEL-MINT SALAD:
1 medium fennel bulb
2 shallots — very finely diced
1/3 cup fresh mint leaves
1/3 cup fresh parsley
1 whole ripe tomato — deseeded and sliced
1/2 teaspoon dried mint flakes
1/4 cup lemon juice
5 tablespoons extra virgin olive oil
1/2 teaspoon sumac
salt and freshly ground black pepper to taste
1. Preheat oven to its maximum heat (but not in broil mode). Mix sumac, fennel seeds and lemon zest with bread crumbs and set aside.
2. Lightly season the salmon. In a heavy-based, ovenproof pan, heat the olive oil and saute the salmon pieces for 30-40 seconds, moving constantly so they don’t stick. Turn and saute for a further 30 seconds.
3. Remove the pan from the heat, brush each salmon fillet with the mustard, and sprinkle over a 1/4 inch layer of the crumbing mix, packing it on neatly.
4. Place the pan on the top shelf of the oven and cook for 3 minutes for medium rare, or longer as desired. Remove from the oven and allow to rest in a warm spot for 4-5 minutes.
5. To make the fennel-mint salad, place all the ingredients into a large mixing bowl and toss together. Divide the salad onto plates and top with a piece of salmon. Serve.
Per Serving: 495 Calories; 34g Fat (60.8% calories from fat); 36g Protein; 13g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 334mg Sodium.

Melynda
said on June 13th, 2014:
I recently purchased sumac, a new spice for me. I have also recently tried fennel for the first time, this dish looks wonderful. One of the reasons I visit, is that I believe you have a wonderful sense of taste and what pairs well together. I am never disappointed.
THANK you, Melynda. . . carolyn t