Hello everybody, welcome to our recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Salmon With Apricot and Fennel Tapenade recipe here. We also have wide variety of recipes to try.

Before you jump to Salmon With Apricot and Fennel Tapenade recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

You already understand that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise. The sad thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. Going to the gym isn’t something people make time for when they get off from work. A juicy, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You will be pleased to discover that achieving good health doesn’t have to be hard. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some simple ways to get healthy.

Drink water, not alternative drinks. Having a soda or cup of coffee from time to time won’t hurt you too badly. Using them for your lone source of hydration, conversely, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the key to successful weight reduction and healthfulness.

There are lots of things you can pursue to become healthy. Not all of them demand fancy gym memberships or restricted diets. You can do small things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Don’t forget that health isn’t only about just how much you weigh. You need to help to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to salmon with apricot and fennel tapenade recipe. You can cook salmon with apricot and fennel tapenade using 25 ingredients and 16 steps. Here is how you do that.

The ingredients needed to prepare Salmon With Apricot and Fennel Tapenade:

1. You need For the Fennel Broth
2. You need The Greens and Outermost Layer from a Medium Fennel Bulb
3. Prepare 1 Liter Water
4. Use Sea Salt
5. Use For the Fish
6. Get 4 Portions De-Boned Salmon Fillets
7. Provide Approximately 3 Cups of your Fennel Broth
8. Provide 1 Clove Garlic
9. Prepare 1/2 of a Chopped Shallot
10. You need 1/8 Tsp Cayenne Powder
11. You need 1 Tsp Unsalted Butter
12. Take Splash White Wine
13. Prepare Salt
14. Take Pepper
15. Use For the Tapenade
16. Take 1/2 of a Fennel Bulb Chopped
17. You need 8 Dried Apricot Slices
18. Use 3/4 Tbsp Honey Chèvre (Goats Cheese)
19. Get 9 Skinless and Unsalted Hazelnuts
20. Provide 1/2 of a chopped Shallot
21. Take 2 1/2 Tsp Strong Horseradish
22. Use 1 Tsp Lemon Juice
23. Get 1 Tbsp Grated Parmesan Cheese
24. You need White Wine
25. Get Olive Oil

Steps to make Salmon With Apricot and Fennel Tapenade:

1. 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.
2. 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.
3. 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.
4. De-glaze the pan with a small splash of white wine and stir the fennel until most of the liquid has cooked off.
5. 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.
6. 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.
7. 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.
8. Turn your broiler on to HIGH
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. Broil the salmon on HIGH for about 3 minutes until the tops begin to go slightly golden brown. Remove from the oven.
16. 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!

If you find this Salmon With Apricot and Fennel Tapenade recipe valuable please share it to your close friends or family, thank you and good luck.