Grilled King Salmon Roasted Fennel and Goat Cheese Feta Hash Lemon Cucumber Vinaigrette
From foodable 18 years ago
- 40 minutes to make
- Serves 6
Grilled King Salmon, Roasted Fennel and Goat Cheese Feta Hash, Lemon Cucumber Vinaigrette
Ingredients
- # shopping list
- roasted fennel & goat cheese Hash shopping list
- Ingredients: shopping list
- 1 Large bulb of fennel shopping list
- 1 large red pepper, roasted and peeled shopping list
- 1 cup sliced onions (red, Spanish, shallots or cipollini can be used) shopping list
- 3 Lbs. potatoes (redskin, Yukon gold or any variety can be used) shopping list
- 3 T. fresh oregano shopping list
- Blended oil shopping list
- salt & pepper shopping list
- 1/2 cup Vermont goat cheese feta shopping list
- Lemon cucumber Vinaigrette shopping list
- Ingredients: shopping list
- 1 cup minced seedless cucumber shopping list
- 3 T. chopped shallots shopping list
- 1 T. chopped fresh garlic shopping list
- 3 T. capers shopping list
- 1/4 cup fresh lemon juice shopping list
- 2 cups blended oil shopping list
- salt and pepper shopping list
How to make it
- Directions Roasted Fennel & Goat Cheese Hash
- Ingredients:
- Cut the leaves off of the fennel bulb and reserve. Cut the bulb in half and separate. Place the fennel on a sheet pan. Coat the fennel in oil and lightly salt and pepper. Place the sheet pan in a preheated 400-degree oven. Roast the fennel until it is soft. When the fennel is cool, slice and reserve.
- Roast the red peppers using the above procedure. When the peppers are soft, remove them from the pan into a bowl and cover with plastic wrap for 15-20 minutes. This process will allow the pepper skin to steam off. When the peppers are ready, remove the plastic and peel the skins off, chop the peppers and reserve.
- Saute the onions until translucent, reserve.
- In a large mixing bowl, toss the fennel, peppers, potatoes and onions together. Chop the fresh oregano and add to the mixture. This mixture can be made a day ahead of time and keep in the refrigerator for up to 3 days.
- When you reheat the hash, add the goat cheese at the last minute so it does not melt all the way. Adjust the seasoning with salt and pepper.
- Procedure
- Mince the cucumbers and set aside.
- In a food processor fitted with a metal blade, place the shallots, garlic and capers. Pulse quickly for a few seconds.
- Add the lemon juice and process. Slowly add the oil. Remove the mixture to a small mixing bowl.
- Add the cucumbers and adjust the seasoning with salt and pepper.
- To Serve
- Grill or saute a piece of salmon (you may substitute any fish, but the richness of the salmon holds up well with the stronger flavors in the hash and vinaigrette).
- Heat a skillet over medium-high heat and add 1 T. of oil. When the oil is hot. Add the hash mixture, toss frequently until the mix is hot, turn the heat off and add the feta cheese.
- Place a mound of hash in the center of the plate. Place the Salmon on top of the hash.
- Surround the hash with some cucumber vinaigrette.
- Garnish the Salmon with some micro greens or some herb salad.
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