Is salmon a stable in your house? It is in ours. We have it about every other week. I am always looking for new and different ways to prepare it. I think this Maple Balsamic Fennel Pollen recipe is a keeper! And it is super easy to whip-up on a weeknight. It’s perfect for Fall…The fennel pollen adds a savory element, paired with the rich and subtly sweet and savory maple balsamic. This preparation is special. Let’s do it!
Key Ingredients and Substitutions
- Salmon – You can use any type of salmon, like Atlantic, Coho or Sockeye. Atlantic is my go-to. First, the texture and flavor of Atlantic salmon is more delicate. Second, Atlantic salmon is readily available where we live. Last but not least, Atlantic salmon is more affordable, while still providing plenty of heart healthy Omega-3 fatty acids.
- Fennel Pollen – Let’s talk fennel pollen. Maybe you have never heard of it? It is adds a fresh floral sweetness to the the salmon and has a hint of licorice. Fennel pollen originated in the Mediterranean but is now also grown and harvested in California. It is hand harvested, and therefore tends to be expensive. Luckily, my husband brought some back from his trip to Sicily. If the fennel pollen Gods have not blessed you with a visit and you don’t want to spring for it, not to worry! You can totally use fennel or anise seeds. Just use 2x the amount and crush with a mortar & pestle (or other method) to achieve the powdery texture and to release the flavor.
- Maple Balsamic Vinegar – Don’t have Maple Balsamic Vinegar on hand? You can make your own by combining one tablespoon of real maple syrup with one teaspoon good quality balsamic vinegar.
- Lemon – Adds some tart freshness
- Fresh Thyme
Preparation
1. Make the marinade. Combine all ingredients in a bowl. Mix well.
2. Coat the fish with the marinade and place in a grill basket. Reserve the remaining marinade for basting.
3. Grill at, basting with reserved marinade, for 5-6 minutes per side. The cook time will depend on the grill temperature and thickness of the salmon. You want the salmon to flake with a fork.
What to Serve with Maple Balsamic and Fennel Pollen Salmon
The options are endless! Looking to keep it light? Try Corn and Avocado Salad or Quinoa Chickpea Salad, Sheet Pan Green Vegetables which can also be grilled in a grill basket, Mashed Cauliflower, or a simple side salad. Other options include mashed potatoes, quinoa, your choice of rice.
Equipment
PrintMaple Balsamic and Fennel Pollen Salmon
- Total Time: 17 minutes
- Yield: 4 1x
Description
Looking for a new preparation for salmon? This unique, easy and savory preparation is sure to please with maple balsamic vinegar, fennel pollen and lemon.
Ingredients
- 1 lb Atlantic Salmon
- 2 Tbsp Extra Virgin Olive Oil
- 1 small lemon, juiced
- 1 Tbsp Maple Balsamic Vinegar
- 1 tsp fennel pollen
- pinch of salt and pepper
- 1/2 tsp thyme, chopped, plus 4 sprigs
Instructions
1. Combine the extra virgin olive oil, lemon juice, maple balsamic vinegar, fennel pollen, chopped thyme, salt & pepper.
2. Coat the fish with the marinade and place in a grill basket. Reserve the remaining marinade for basting.
3. Grill at 400-450 degrees, basting with reserved marinade, for 5-6 minutes per side. The time will depend on the grill temperature and thickness of the salmon. You want the salmon to flake with a fork.
Equipment
- Prep Time: 5
- Cook Time: 12
- Category: Seafood
- Method: Grill
- Cuisine: American
Keywords: Salmon, Seafood, Fennel, Balsamic Vinegar
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