Hello everybody, welcome to my recipe site, if you’re looking for Salmon With Apricot and Fennel Tapenade recipe, look no further! We provide you only the best 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.

Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. However, we do not always have the time or the power that this type of lifestyle involves. Working out at the gym isn’t something people want to do when they get off from work. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you are persistent you’ll get all of the activity and healthy food choices you need. Here are some hints to be as healthful as possible.

Drink water, not other beverages. Drinking a soda or cup of coffee once in awhile won’t hurt you too badly. It is definitely, however, a bad idea to only drink soda or coffee. Drinking water instead of other types of drinks is a good way to aid your body in its health and hydration. This also helps you lower your caloric intake by hundreds of points without needing to buy and eat terrible diet foods. Successful weight loss efforts often depend entirely on water consumption.

There are plenty of things you can do to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. You can do little things each day to improve upon your health and lose weight. Make shrewd choices every day is a great start. A suitable amount of physical activity each day is also critical. Remember: being healthful isn’t just about slimming down. You really want your body to be powerful too.

We hope you got benefit 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 need 25 ingredients and 16 steps. Here is how you cook that.

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

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

Instructions 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!.

Salmon With Apricot and Fennel Tapenade. Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, salmon with apricot and fennel tapenade. It is one of my favorites. This time, I'm gonna make it a bit unique.

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