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Before you jump to Salmon With Apricot and Fennel Tapenade recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already realize that the body calls for a heart that is strong and healthy. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that daily exercise and a healthy lifestyle are important in terms of the overall health of your heart. However, did you know that there are some foods that have been proven to help you improve the health of your heart? If you are interested to know which foods you should be eating to improve your heart health, continue reading.
Beans, believe it or not, are really good for your heart health. The after effects of eating them may not have a good smell, but they’re good for the inside of your body. This does not mean, however, that merely eating beans will make your heart be a great deal healthier or counterbalance the effects of unhealthy foods you might be eating. What this means is that substituting in edamame or red beans for the chicken on your green salad or consuming a soy burger in place of the hamburger is what you should do. Fortunately, beans are really tasty and you never know…you might not even miss real meat.
There are plenty of foods that you can eat that are good for your body. Without a doubt, the foods discussed in this article can help your body in all sorts of ways. They are particularly great, though, for improving your heart health. Introduce these foods into your diet every day. Your heart will be grateful for it!
We hope you got insight from reading it, now let’s go back to salmon with apricot and fennel tapenade recipe. To cook salmon with apricot and fennel tapenade you only need 25 ingredients and 16 steps. Here is how you do it.
The ingredients needed to make Salmon With Apricot and Fennel Tapenade:
- Get For the Fennel Broth
- You need The Greens and Outermost Layer from a Medium Fennel Bulb
- Use 1 Liter Water
- You need Sea Salt
- Take For the Fish
- Get 4 Portions De-Boned Salmon Fillets
- Get Approximately 3 Cups of your Fennel Broth
- Get 1 Clove Garlic
- Prepare 1/2 of a Chopped Shallot
- Prepare 1/8 Tsp Cayenne Powder
- Take 1 Tsp Unsalted Butter
- Use Splash White Wine
- Prepare Salt
- You need Pepper
- Use For the Tapenade
- Get 1/2 of a Fennel Bulb Chopped
- Use 8 Dried Apricot Slices
- Get 3/4 Tbsp Honey Chèvre (Goats Cheese)
- Take 9 Skinless and Unsalted Hazelnuts
- Prepare 1/2 of a chopped Shallot
- Get 2 1/2 Tsp Strong Horseradish
- Prepare 1 Tsp Lemon Juice
- Get 1 Tbsp Grated Parmesan Cheese
- Use White Wine
- Provide Olive Oil
Instructions to make Salmon With Apricot and Fennel Tapenade:
- The first step is going to be preparing your fennel broth. Simply trim off the green tops of the fennel bulb and then remove the outermost layer of the bulb itself. Rinse briefly and then place in a pot with 1 liter of water and a dash of sea salt. Bring to a boil and then turn down to a simmer and allow to simmer for about 30 minutes to infuse the flavour of the fennel into the water.
- The next step is going to be braising the fennel itself for the Tapenade. Slice the bulb in half and remove the small core at the bottom. Then, cut into chunks about 1 inch apiece.
- In a medium skillet, heat a small amount of olive oil over medium high heat. Add the fennel chunks and a dash of salt and pepper. Sear off until the edges are just beginning to turn translucent.
- De-glaze the pan with a small splash of white wine and stir the fennel until most of the liquid has cooked off.
- Once the wine has largely cooked off, add enough water to just cover the bottom of the pan and about halfway up the fennel chunks. Turn down the heat to LOW and cover. Allow the fennel to braise for about 10-15 minutes until fork tender and most or all of the water as cooked off. Take the pan off the heat, remove the fennel from the pan, place in a bowl, and set aside.
- Place the 8 slices of dried apricot into a heatproof bowl and cover with boiling water. Allow to sit for 5-10 minutes until slightly reconstituted. Discard the water.
- In a small food processor, blend the apricot slices, braised fennel, horseradish, half shallot, chèvre, parmesan cheese, hazelnuts, and lemon juice until a thick paste is formed and there are no large chunks remaining. Add a TSP of white wine and a sprinkle of salt to taste. Blend again and check for taste. Place the Tapenade in the fridge and allow to chill while preparing the rest of the meal.
- Turn your broiler on to HIGH
- In the same pan that the fennel was braised in, sauté over medium-low heat the other half of the shallot as well as a clove of chopped garlic in a little bit of olive oil until just translucent.
- De-glaze the pan with a splash of white wine and then immediately add 3 cups of your fresh fennel broth. Bring to a low simmer.
- Season your salmon fillets with salt only. Two at a time, place in the pan in simmering fennel broth and cover tightly with a lid. The liquid should come a little over halfway up the salmon and it should NOT be boiling.
- Allow the salmon to steam/poach for about 5 minutes before removing from the pan and placing on a broiler safe pan which has been greased with a small amount of olive oil. Repeat the steps for the remaining salmon fillets.
- If quinoa is desired for the meal, use this time before broiling your salmon to prepare the quinoa according to the instructions on the package, but instead of water, discard the fennel scraps in the broth, and use your remaining fennel broth to cook the quinoa.
- Just before placing the salmon under the broiler, sprinkle with a very small amount of cayenne powder and place a small nob of butter on top of each fillet.
- Broil the salmon on HIGH for about 3 minutes until the tops begin to go slightly golden brown. Remove from the oven.
- Serve the salmon on top of a generous dollop of your homemade Tapenade with a side of your fresh quinoa and steamed green beans. I also added a garnish of chopped hazelnuts which worked perfectly!
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