This recipe is for one per my blog, Sola Gina nella Cucina, but easy to scale up for more. In search of new ways to use Fennel Pollen, I created this recipe; it is yummy and could be called Caramel Salmon! If you do not have fennel pollen, you may substitute Chinese 5 spice powder. Enjoy
Imprimer cette page Recipe type:
Main DishNumber of serving:
1 servingsPreparation time:
10 minutesCook time:
10 minutesReady in:
1/2 pound fresh salmon fillet
1/2 teaspoon each
chipotle pepper seasoning and fennel pollen,
1/4 teaspoon ground cumin
1 1/2 teaspoons brown sugar
1 teaspoon honey
1 teaspoon sherry vinegar
1 tablespoon mayonnaise
Step 1: preheat oven to 400 degrees
Step 2: Mix paprika, garlic powder, chipotle pepper seasoning, fennel pollen, cumin and brown sugar together.
Step 3: Divide spice mixture in half.
Step 4: Brush salmon with olive oil and half of spice mixture.
Step 5: Whisk remaining spice mixture with honey, sherry vinegar and mayonnaise until smooth.
Step 6: Heat 1 teaspoon oil in an ovenproof skillet and saute salmon, skin side up for 1-2 minutes. Turn and spread a little of sauce mixture over top.
Step 7: Bake for 8-10 minutes and serve with remaining sauce