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Saffron-Roasted Salmon with Tomato-Fennel Compote

Serves 4
Time 1 hr 35 min
Feathery green fennel fronds, which grow on a bulb a fennel, are full of flavor. In this recipe, they're used to bolster the tomato-fennel compote, but use them to garnish salads or soups, too.
Ingredients
  • Saffron-Roasted Salmon
  • 2 tablespoons extra-virgin olive oil
  • saffron threads, pinch of
  • 1 clove garlic, finely chopped
  • 1 teaspoon capers, drained and finely chopped
  • 1/4 teaspoon chopped fennel greens
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 4 (6.0-ounce) salmon fillets, skin removed
  • Tomato-Fennel Compote
  • 1 teaspoon extra-virgin olive oil
  • 1/2 fennel bulb, with green tops, very thinly sliced
  • 1/4 teaspoon saffron threads
  • 1/2 leek, white part only, halved and thinly sliced, rinsed well
  • 1 clove garlic, finely chopped
  • 2 plum tomatoes, finely chopped
  • 1 tablespoon chopped fennel greens
  • 1/2 tablespoon capers, drained and roughly chopped
  • 2 tablespoons roughly chopped Kalamata olives
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
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Method

For the salmon, whisk together oil, saffron, garlic, capers, fennel greens, salt and pepper in a wide, shallow dish. 

Add salmon, turn to coat all over, cover and refrigerate for 1 hour, turning occasionally.

For the compote, heat oil in a large skillet over medium heat. 

Add fennel bulb and saffron and cook until fennel begins to soften. 

Add leeks and garlic and cook 2 more minutes. 

Add tomatoes and half of the fennel greens and let the mixture simmer, covered, for about 10 minutes, stirring occasionally. 

Remove from heat and add the capers, olives, salt, pepper and remaining fennel greens.

Meanwhile, preheat the oven to 350°F. 

Roast salmon fillets on a baking sheet until desired doneness, approximately 15 to 20 minutes. 

Top each fillet with some of the tomato-fennel compote and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Saffron-Roasted Salmon
  • 2 tablespoons extra-virgin olive oil
  • saffron threads, pinch of
  • 1 clove garlic, finely chopped
  • 1 teaspoon capers, drained and finely chopped
  • 1/4 teaspoon chopped fennel greens
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 4 (6.0-ounce) salmon fillets, skin removed
  • Tomato-Fennel Compote
  • 1 teaspoon extra-virgin olive oil
  • 1/2 fennel bulb, with green tops, very thinly sliced
  • 1/4 teaspoon saffron threads
  • 1/2 leek, white part only, halved and thinly sliced, rinsed well
  • 1 clove garlic, finely chopped
  • 2 plum tomatoes, finely chopped
  • 1 tablespoon chopped fennel greens
  • 1/2 tablespoon capers, drained and roughly chopped
  • 2 tablespoons roughly chopped Kalamata olives
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.