salmon with fennel, bell pepper, and olives

Salmon

Salmon with Fennel, Bell Pepper, and Olives

Drescription

Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.

Ingredients

1 navel orange
1 large bulb fennel, cored and thinly sliced, ¼ cup fronds reserved
1 yellow bell pepper, thinly sliced
2 tablespoons olive oil
4 skinless salmon fillets (4 to 6 ounces each)
salt and pepper
⅓ cup pitted black olives, quartered

Directions

Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Fish & Seafood

Zuni s Pasta with Preserved Tuna

Adapted from The Zuni Cafe Cookbook (which can never be praised enough). Judy Rodgers created the recipe as a way of saving leftover tuna on Sunday. I assume you do not have that problem, but if you do, take the time to preserve the tuna yourself. It isn't hard and it is wonderful; you can find Rodgers's method in the Zuni cookbook. What's below is her adaptation for canned tuna -- good olive oil-packed tuna. As for the pasta: Rodgers recommends penne, ziti, or ditali, but I've made this with spaghetti and perciatelli and I was pleased. Also, while we're being heretical, have I substituted walnuts for the pine nuts before? I have.

Noodles & Pasta