Recipe

Grilled King Salmon Roasted Fennel And Goat Cheese Feta Hash Lemon Cucumber Vinaigrette Recipe

	Foodable / All my dishes 2 years, 8 months ago Grilled King Salmon, Roasted Fennel and Goat Cheese Feta Hash, Lemon Cucumber Vinaigrette Prep:20m Cook:40m Servings:6	Foodable
	grilled king salmon roasted fennel and goat cheese feta hash lemon cucumber vinaigrette

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Ingredients

Roasted Fennel & Goat Cheese Hash

Ingredients:

1 Large bulb of Fennel

1 large red pepper, roasted and peeled

1 cup sliced onions (red, Spanish, Shallots or cipollini can be used)

3 Lbs. Potatoes (redskin, Yukon gold or any variety can be used)

3 T. fresh oregano

Blended oil

Salt & Pepper

1/2 cup Vermont Goat Cheese Feta

Lemon Cucumber Vinaigrette

Ingredients:

1 cup minced seedless cucumber

3 T. chopped shallots

1 T. chopped fresh garlic

3 T. capers

1/4 cup fresh lemon juice

2 cups blended oil

Salt and pepper

Directions

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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Comments

althearandolf 2 years, 6 months ago said:
I'm a little curious why this is in the "Vegan" group.. this isn't vegan in the least.

snowpea 2 years, 6 months ago said:
I agree, this is simply not in the right category...

chefmeow 2 years, 5 months ago said:
Sounds incredible. Anything to do with feta cheese and I'm in. I love salmon and know this one will be fabulous. Thanks for posting.

leatherdistrictgourmet 1 year, 3 months ago said:
Just found this site and recipe. Looks like people are cooking what I'm cooking. Chefmeow, try my watermelon, feta salad?

I also just returned from AK with some fab Copper River Salmon.

Enjoy!
Jacqueline
The Leather District Gourmet

sunflower48386 10 months, 3 weeks ago said:
Yum yum yum!

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