Delicious! I loved this recipe.. Beautiful presentation & great flavor
Seriously good - this one is going straight into my favourites file. Easy to make too.
WOW, this recipe is soo good! The flavors melded so well together and it made for a beautiful presentation too.
I had never cooked with Sumac and was surprised at how sweet and complex the flavor was compared to standard paprika. I think that if you don't use Sumac, you are missing an important flavor component. My husband loved it, he said it was like eating at a 5 star restaurant. Thank you for the great meal idea.
After reading the great reviews, I had to try this. Well, I'm going to say that it's the first time I haven't been impressed with a recipe from FC. Not sure if it was the salmon I purchased or what... won't make it again.
Really excellent. Probably my favorite fish recipe from Fine Cooking thus far. I followed the recipe exactly except forgot to add the fennel pollen right at the end. The spice rub, the caramelized fennel, the tart apple salad - so complex, but not too busy. This was a big project for me for a weeknight - toasting the spices, etc. - but took less than an hour. Husband kids enjoyed it as well.
The spice rub in this recipie is fantastic. I used sweet paprika and the fish had this lovely dark red coating. I had too much fish to fit the fennel in the pan so I carmelized it first, then re-added it to the pan after the fish was done. This dish was so different from many other salmon recipies. Will defiantly try with other fish too!. Loved it.
I adore this recipe-- light, simple, elegant... and big on fennel flavour. Don't skip the sumac- this recipe has made it my new favourite spice. My only change (because I like caramelized fennel) is to partly cook the fennel before putting the salmon in. Go for it!
Confession: I made a very simplified, paired down version of this recipe -no spice rub, fennel or apple, just a sprinkling of fennel seeds, salt and pepper on the fish before cooking. But I followed the rest of the instructions exactly, and this turned out to be the most moist, flavorful salmon we've had in a long time! The honey glaze is a wonderful addition.
Great recipe! the combination of flavors and textures is inspired. I left out the honey and thought it was sweet enough from the apple alone. Each recipe from this Sear-Roasting Fish article is great.
Outstanding. Easy enough for weekdays and here in the NW we get the best salmon. Made it with fresh caught Coho. Only thing I would change is to double or even triple the sauce. Since I squeezed the entire lemon and only used five teaspoons I had a bunch left so next time, triple.
I sear roasted the fish with the spice rub and it was excellent. The best way to cook salmon since it ends up crisp on the outside and soft and creamy inside. Made it 3 times in the last couple of weeks!
Fabulous! And you can do a lot of stuff ahead, even the apple salad; mix the lemon and honey; make the rub. Tonight I tried it all on a pork tenderloin: Rub the meat early in the day and refrigerate. Double the honey sauce. Brown the meat and add the fennel on the last turn. Roast 15 minutes at 400. What great flavors, Mr. Douglas!
Loved this. The apple/fennel salad was a nice touch, but it was the honey glazed fennel that was the star for me. Paired so nicely with the salmon. I happened to have fennel pollen in my cupboard thanks to a chef friend of mine and it was a great finishing touch. I expected the spice rub to be spicy, but it was rather mild, however I didn't have whole coriander so used ground, and substituted paprika for sumac. Next time I'll make the spice rub as instructed to see if that kicks it up. I served this with Orange-Scented Rice Pilaf with Fennel", which paired perfectly. This one is going in the regular rotation!
loved the fennel with apple and the bite with the salmon was very tasty combo
This recipe was very easy, tasty and everyone present wanted the recipe--an unusual event in my family. I highly recommend it!
Be sure you have a very thick piece of salmon! We loved the fennel-apple salad; to us that was what "made" the dish.