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EASTER RECIPE: Salmon With Garlic and Broiled Fennel

Luke 24:40-43 (NKJV) – 40 When He had said this, He showed them His hands and His feet. 41 But while they still did not believe for joy, and marveled, He said to them, “Have you any food here?” 42 So they gave Him a piece of a broiled fish and some honeycomb. 43 And He took it and ate in their presence.

Around the world, Christians celebrate the Miracle of Easter with a wonderful meal. Traditionally, many families in America serve ham, turkey, or lamb, a symbol of the Body of Christ. However, did you know that, according to the Bible, the first known meal that Jesus ate after His Resurrection was actually fish?

We’ve chosen salmon for our simple-yet-flavorful Easter main course recipe.  It’s a tasty, nutritious fresh-water fish that’s high in protein and omega-3 benefits, and it’s also quick and easy to prepare. Our dish is punctuated with the distinctive, licorice-like flavor of fennel which, when roasted, becomes a wonderful, sweet, and aromatic accent.  Fennel is also great for us: it’s high in antioxidants and Vitamin C, both of which help boost the immune system.                                                

We’ve also served our salmon with roasted red-skinned new potatoes*. Enjoy!

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Salmon With Garlic and Broiled Fennel

INGREDIENTS:

1-1/2 lb. Salmon, skinned and rinsed with lemon juice*   

1 Fennel bulb, rinsed

3 cloves of garlic, chopped

2 teaspoons of olive oil

2 teaspoons of seasoned salt

2 teaspoons of curry powder

Pinch of salt

½ teaspoon + one pinch of crushed black pepper

SALMON:

Preheat oven to 375°. Place rinsed salmon in a large bowl.  Add chopped garlic, one teaspoon of olive oil, seasoned salt, curry powder, and ½ teaspoon of black pepper.

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Use brush to blend spices and coat the surface of the fish.

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Line a baking pan with parchment paper or foil; place fish in dish. 

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Cover with foil; bake at 375° for 20 minutes, then broil uncovered for an additional 10 minutes to brown.  While salmon is baking, prepare the fennel.

FENNEL:                                                                                                                                                                                                                                               

Cut stalks from top of bulb,

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then cut off the root end.

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Stand bulb on its root end to cut in half lengthwise.

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Cut away the tough triangular core; discard.

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Cut side down, cut bulb into ½” sections.

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Place sections in bowl; toss with one teaspoon of olive oil and a pinch of black pepper. 

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Spread in a single layer onto a foil-lined baking sheet; roast at 375° for 30 minutes until tender.

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Arrange salmon on single layer of fennel plate. Garnish (optional; we used roasted cherry tomatoes); serve with a green vegetable and roasted, red-skinned new potatoes.  Serves 4.

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*DID YOU KNOW?

  • Salmon contains proteins and nutrients which may prevent diabetes, high blood pressure, and Alzheimer’s disease; provide special support for joint cartilage; increase insulin effectiveness; and control inflammation in the digestive tract.
  • Lemon is a natural disinfectant.  Rinsing fish with lemon juice before cooking diminishes lingering bacteria as well as the fishy smell.
  • New potatoes are smaller, sweeter, and often more tender than regular-sized ones.  We chose a red-skinned variety for our meal to symbolize the blood of Christ; mirroring the tradition of dying Easter eggs red.

For your safety, keep raw fish separate from vegetables; keep your food prep area clean and dry during fish preparation, and wash hands thoroughly after handling.

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Recipe and photos, ©Karen Lascaris, 2016.

 

 

 

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