Fennel pollen is another tin I recently was gifted by family members. (see Greek Rice with Dill Pollen. The remaining tins are Herbes de Provence, M-Ocean (fish & shellfish), Zen-Sational (vegetables), Pollen Asian (stir-fry, ahi-tuna and fish), Hog Heaven (poultry and pork), Steak, Lamb, BBQ & Wild Game. Except for the Fennel & Dill the rest are fennel pollen spice blends. Quite a collection of fragrant spices all from pollenranch.com (I never receive compensation for mentioning companies or their products). Can’t wait to try them all!
I was taken back with such a wonderful variety of seasonings to cook with so have spent some time researching – because that is what I do. I decided on a healthy salmon recipe with shaved fennel, sliced potatoes and zucchini which uses one of my favorite methods of cooking “en papilotte” or in parchment paper and sometimes even aluminum foil. I decided to serve it with a new rice recipe Greek Lemon Rice.
My 3rd recipe in my blog (out of 1463) posted back on Nov. 6, 2011 was a salmon recipe using parchment paper. I even made a heart shaped one with pork and also an Asian version in foil. I already have over 20 salmon recipes on my blog so I needed to come up with something different to showcase “Fennel Pollen.” I do have ground fennel and fennel seeds so fennel pollen is now added to the collection. Dill pollen and M-Ocean would also go with salmon.
Some comments about fennel pollen:
- similar to fennel seeds which are anisey and earthy but with a citrusy, sweet finish
- not a substitute for fresh fennel
- pollen is the most potent form of the plant so a little goes a long way – pinch or 1/2 tsp. seems to be the norm to start with anyways
- usually added at the end of cooking time
- can be used in sweet and savory dishes (I have a strawberry ice cream recipe)
- not cheap (what spice is) but worth every penny for an impressive finish
- described as “the spice that angels sprinkle on their wings”
- fennel pollen helps balance the fishy flavor
- fennel and tarragon pair very well with salmon
Salmon en Papillote with Fennel, Potatoes and Zucchini Finished with Organic Fennel Pollen
Cooking salmon “en papillote” is best made with center cut pieces which are the thickest part of salmon and the veggies will cook evenly. The veggies must be sliced thin so everything is done at the same time. The skin (if any) should be removed before cooking. This is not a pan fried version where you want crispy skin. The parchment traps the steam, gently cooking the fish so it stays juicy and very flavorful.
- 4 (5 oz.) skinless center-cut salmon fillets, score and tuck if a fillet is not of the same thickness – I always get my salmon from Whole Foods and they have a good selection
- 1/2-1 tsp. fresh tarragon plus more to finish
- 1 medium lemon, zested then sliced into thin rounds
- kosher salt and freshly ground black pepper to taste
- 1/4 cup EVOO (I used Greek olive oil) plus more for serving
- 4 small baby potatoes with skins (red or yellow) sliced into 1/8-inch slices
- fennel bulb, thinly slice
- zucchini, thinly sliced
- shallot, thinly sliced or a few slivers of green onion
- 1/2 tsp. fennel pollen per 5 oz. filet once the salmon has cooked
Preheat oven to 400-425 degrees. Check the salmon for any pin bones, pat dry the salmon, remove any skin and place in a shallow dish . Season with fresh tarragon, lemon zest, salt and pepper to taste. Drizzle with olive oil and toss gently to combine; set aside.
There are 3 products you can use; foil, regular parchment paper (flat sheets are best and not in a roll) and parchment bags that are placed on a sheet pan to cook. I used 16-1/2-inch x 12-1/2-inch sheets of flat parchment, folded in half, drew half a heart using a pencil, cut out the heart shape, and opened it up to place my ingredients.
First layer the sliced potatoes, then add fennel, zucchini and shallots. I did this with a sharp knife – I am not crazy about mandolines! Lay the salmon on top, finish with 2 lemon slices and maybe a few leaves of fresh tarragon. You will sprinkle the fennel pollen over the salmon to finish. It’s best not to cook this special ingredient too long that’s why it is added before serving and not during cooking.
Rule of thumb for cooking salmon; approximately 10 minutes per inch and also depends on the temperature of your oven and how you like your salmon cooked.
Bake for 10-20 minutes (I like my salmon cooked) and allow to rest for 5 minutes before opening. With a knife, pierce the center and carefully open in case there is steam, or simply undo the crimping while watching for any steam.
Transfer each bundle to 4 plates, drizzle with some more EVOO and sprinkle with 1/2 tsp. fennel pollen on each filet.
Recipe by cookingwithauntjuju.com
Interesting recipe! Writing from Australia had never heard of fennel pollen – dear Mr Google came to help naturally! It seems it is called ‘Florence fennel’ here more commonly – you send it over and we pack ‘our lot’ to sell 🙂 ! Must look out for it!
Google just confirms what I have written in my post. Said to be a secret ingredient in many kitchens and I certainly agree with that 🙂
Fish en Papilotte is a great way to keep the fillet moist. The combination of seasoning is perfect for salmon.
I’ve used fennel pollen before, but haven’t had it in a long time. Thanks for the reminder! 🙂
The second “anonymous” is me. I forgot to log in…. 🙂
It’s one of my best salmon recipes – it is really special and all the seasonings were delicious together. I should cook more things this way as the salmon was perfectly cooked and I think the fennel pollen really took it over the top 🙂
I think Anon above is Eha Carr! Sounds like her 🙂 Yes i’d never heard of fennel pollen either. I love salmon, and this sounds delightful.
cheers
sherry https://sherryspickings.blogspot.com/
Am truly laughing, Sherry! Ma’am – you know me too well 🙂 !
Some of us have a distinct way of commenting and it was obvious to me who it was. The salmon, veggies, seasonings especially the fresh tarragon and fennel pollen were so tasty 🙂
I have no experience with pollens! But I do have to get out my parchment paper. I never remember to cook this way!
I have used bee pollen before but none of the 8 varieties I was gifted. I felt the same way about parchment paper. It cooks food so evenly and less clean up too 🙂 The parchment bags are really convenient and new to me – but it’s fun to make shapes like hearts with flat parchment!
This sounds like an absolutely fabulous meal. I love everything about it.
Thanks so much Karen – I loved it too! I spent a lot of time putting this post together so I was very happy the recipe was a success. The fennel pollen just added something special to the salmon 🙂
this looks amazing Aunt Juju Alex and I are going to cook it this week we will send pics!
It’s delicious Tommy, especially with all the fresh veggies, seasonings and of course Fennel Pollen. I also served Greek Lemon Rice with Dill Pollen. Hope you and Alex enjoy it, your way of course 🙂 Both pollens are delicious…