Although today’s recipe is Provençal, the story has links to Italy. And it all has to do with a little jar labeled Finocchio, the Italian word for fennel.
Once, when Mark and I were in Scottsdale, Arizona, just after our move to Tucson, we were shopping in one of the tonier boutique plazas with the Italian name of La Borgata (“The Township”). There, we came across an Italian ceramics import shop.
Having a bit of an addiction to ceramics, especially Italian ceramics, we went into the shop. Their offerings were really nice, and we found a little something that was both beautiful and practical. A Finocchio jar. The proprietor had wondered why there was a jar for Pinocchio, until we showed him the “P” was actually an “F.”
Being Scottsdale, we knew it would be a bit expensive—but it was cheaper than a trip to Italy, so we went ahead and bought it. After all, it was “practical.” (You don’t expect us to keep our fennel seed in a standard glass herb jar, do you?) Ever since, we have used it to store our fennel seed, a flavoring we really love.
We enjoyed this meal with an exceptional wine from Acquiesce Vineyards in Lodi, California—a 2018 Roussanne, the Gold Medal winner at the International Women’s Wine Competition in 2019. Sue Tipton is an extraordinary winemaker; I have mentioned her here on the blog before. If you have the opportunity to get some wines from Acquiesce, I am confident you will be impressed. To read more about the pairing, head over to the Provence WineZine.
~ David
Provençal Herbed Salmon with Roasted Vegetables
Ingredients
- 2 yellow (or red or orange) bell peppers
- 24 cherry tomatoes
- 2 large shallots
- 4 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 4 6-ounce, skinless salmon fillets
- 2 tablespoons fennel seed
- 2 tablespoons finely minced fresh rosemary
- finely grated zest of 2 small oranges
Instructions
- Preheat oven to 400°F. Place one rack in the lower third, and one in the upper third.
- Cut tomatoes in half and add to a medium-size roasting pan (approximately 9-inches by 12-inches). Trim bell peppers and removed the core and seeds. Cut the flesh into pieces about the same size as the cherry tomatoes, and add to the pan with the tomatoes. Peel and coarsely chop the shallots and add them to the pan. Drizzle with 2 tablespoons of the oil, and toss to coat the vegetables. Season well with salt and pepper. (Resist the temptation to add any herbs, as the salmon will be well-flavored.) Place pan in the lower third of the oven and roast for 30 minutes, stirring occasionally.
- Season salmon fillets on both sides with salt and pepper. If using fennel seed, grind it in a coffee or spice grinder, then sift it into a small bowl discarding the tough hulls. Mix together the sifted fennel seed with the rosemary and orange zest. Divide the herb mixture among the 4 fillets, pressing into the top of each.
- When vegetables have about 10 minutes left to roast, preheat a large nonstick oven-proof skillet over medium-high heat for 3 minutes. Add the remaining 2 tablespoons oil and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and immediately transfer the pan to the oven. Roast in the upper third of the oven for 5 to 6 minutes, or until salmon is done to your liking.
- Remove salmon and vegetables from the oven. Divide vegetables between 4 plates and top with salmon.
- Serves 4.
© 2024 Copyright Cocoa & Lavender
Inspired by a recipe from The N.Y. Times.
Fran @ G'day Souffle'
September 5, 2020 at 7:12 amDavid, I know what you mean about the temptation to buy ceramics, I like buying Mexican ones, but haven’t had the chance to buy Italian ones yet. Your salmon dish looks ‘fruity’ but I see that the orange ingredients are actually yellow bell peppers rather than oranges. This is a very colorful dish with a great combination of flavors!
David Scott Allen
September 6, 2020 at 2:24 pmOh, I love the Mexican pottery, as well, Fran. So easy to fall in love with both the ceramics and the cuisine, isn’t t? Hah – no oranges here – just colorful peppers and tomatoes!
John / Kitchen Riffs
September 5, 2020 at 9:03 amCeramics can be so pretty, can’t they? That’s a pretty jar. And you obviously do need a pretty container for your fennel seeds — a tablespoon per serving is a hefty amount, so you obviously do love the stuff. It does have gorgeous flavor, and goes so well with fish. I tend to use the whole fennel more — should make an effort to use the seeds more. (And actually, I think roasting diced fennel with the tomatoes and bell peppers might be interesting in this dish.) Anyway, good stuff — I like this. And I DO like that you’re not afraid of shadows in your photographs — that first photo is nice, as is the second salmon one. Fun recipe — thanks.
David Scott Allen
September 6, 2020 at 2:26 pmThank you for that note on the shadows, John – I actually have a double set of lights but I much prefer the romance of shadow and light. Chiaroscuro, of course…
It is heavy on fennel but it pairs so well with the salmon. I think you will like it!
susan manfull
September 5, 2020 at 11:10 amWe are making this tonight and cannot wait! I know it will be yummy …. but I will let you know the details!
David Scott Allen
September 6, 2020 at 2:27 pmThanks for making this, Susan – you are my best recipe customers!
Eha Carr
September 5, 2020 at 5:39 pmWell my oft used fennel seeds sadly do not have as beautiful a home nor can I reach into the screen to try what looks like a rather finely paired wine to have alongside your dish, but . . . I just love the look and sound of your salmon dish . -. . fennel and rosemary and capsicums: what a marriage of tastes I cannot wait to try !!
David Scott Allen
September 6, 2020 at 2:27 pmThey are all natural friends on the plate, Eha – I hope you will have a chance to try this combination soon.
Gloria Roa Baker
September 5, 2020 at 5:58 pmaww David love yours stories and this look really delicious ! and lov ethe ceramic jars too!
I love all about food, ceramic old plates, old cups . hugs
David Scott Allen
September 6, 2020 at 2:28 pmI knew we had this in common, Gloria – next time I get to Santiago de Chile, you will have to show me where I can buy some old ceramics!
Marian J:ensen
September 6, 2020 at 1:30 pmHi David–
Alas…That fabulous ceramic store and The Borgata itself are long gone. That area now has several restaurants and some housing complexes.
Your recipe sounds scrumptious. I love both fresh fennel and fennel seeds. One of the best salads I’ve ever eaten was in Rome–thinly sliced fennel topped with excellent oil and a bit of salt. Perfect.
David Scott Allen
September 6, 2020 at 2:31 pmOh, Marian – I was afraid of that. I did a lot of street-view Google searches and could barely find the remnants of La Borgata much less the ceramics store. SO sad it is gone. Glad you knew it, though… wasn’t it wonderful?
The fennel is Rome is exquisite. Sigh… when can we go again? Glad you like the sound of this recipe – several have made it so far and love it!
Hope you are both doing well. Thanks for your note! xo
Raymund
September 6, 2020 at 2:04 pmYou need to visit NZ if you love ceramics, we have second hand shops here and a lot of antique ceramics are sold at very low prices, these are ceramics brought over by the British when they colonised New Zealand. BTW that salmon looks really good! I love a simple dish that is easy to prepare like your recipe today.
Cocoa & Lavender
September 6, 2020 at 9:31 pmNZ is at the top of my list for places to visit (once travel can begin). Didn’t know it was a hotbed for abandoned ceramics! Yes, the salmon is super easy and really flavorful.
John
September 6, 2020 at 2:31 pmThe amount of ceramics Dean and I have purchased over the years of travel we’ve done, most of them haven’t seen the light of day for a very long time. I must make the time to unpack more boxes and rediscover our little treasures!
Cocoa & Lavender
September 6, 2020 at 9:32 pmDefinitely time to unpack, John!
Diana Gordon
September 6, 2020 at 2:42 pmWe made this today and it was scrumptious. Delivered just the right fennel punch on a warmish So Cal day.
Cocoa & Lavender
September 6, 2020 at 9:32 pmThanks, Diana — and I so appreciated the photo, too!
sippitysup
September 6, 2020 at 4:16 pmLodi is starting to get some notice, I’ve noticed! GREG
Cocoa & Lavender
September 6, 2020 at 9:33 pmYes, some really nice pour coming from there. Check out Acquiesce next time you and Ken are in the area.
Christina Conte
September 6, 2020 at 6:52 pmLove, love, love that jar and you absolutely made the right decision to buy it! That is TOO funny about the owner thinking it was Pinocchio! You should have said it was an error and asked for a discount, hahaha! Lovely salmon dish, too!
Cocoa & Lavender
September 6, 2020 at 9:34 pmWe love that jar and the memory — only wish we had been in Italy when we bought it!
sherry
September 7, 2020 at 5:45 amsalmon and capsicum? how delicious. i love that ceramic jar. it is just beautiful.
Cocoa & Lavender
September 7, 2020 at 7:28 amIt is a delicious combination, Sherry!
Ellen S.
September 8, 2020 at 7:58 amHi David, I can’t wait to make this dish soon. It looks like fun to put together!
Cocoa & Lavender
September 8, 2020 at 10:35 pmThanks, Ellen — I Hope you enjoy it!
2pots2cook
September 8, 2020 at 9:05 amAbsolutely beautiful dish David !!! And yes, I always find a good reason to buy all that jars and pots, too, convincing my self loudly how great, frugal, absolutely necessary is to have it so at the end even my son is shocked how could we have ever lived without it so far hahahahahahahahahahahahahahahaha. Enjoy your day 🙂
Cocoa & Lavender
September 8, 2020 at 10:36 pmWhen it comes to ceramics, Davorka, I can easily convince myself of anything!
Frank Fariello
September 9, 2020 at 5:07 amHaving a special ceramic jar just for fennel seed is “practical”. Riiight… ! I love how we justify our pricey little purchases to ourselves. And I certainly do the same, lol! Ceramics and kitchen equipment, of course, but also electronics of all kinds. Lately I’ve become something of a budding audiophile. Now that’s dangerous! As addictions go, ceramics are fairly benign. And they can be so very pretty!
David Scott Allen
September 9, 2020 at 5:11 pmBut it really IS practical, Frank! (Please work with me…) Lucky for me, my audiophile days are gone along with my career as a symphonic musician. That is, indeed, an expensive habit!
Ellen
September 9, 2020 at 9:29 amTwo questions come to mind as I am preparing to make this tonight, David: the orange topping goes on the skin side, right? And do you think this will stick in a stainless steel pan? I don’t own a nonstick ovenproof one. In that case would it be better to complete this on the stovetop, do you think?
David Scott Allen
September 9, 2020 at 5:10 pmHi Ellen – I hope I am not too late! The topping goes on the NON-skin side. But, if the skin has been removed and you put it on the skinned side, I can’t see any real problem with that.
Make sure your stainless pan is hot before adding the oil. That usually keeps it from sticking. One other way to do this would be to add the salmon, with the topping up, and not turn it. You would need to increase the baking/roasting time. If you use this method, you could also skip the oil and add some parchment to the pan.
Ellen
September 10, 2020 at 7:31 amOh David, this dish is going to be making a repeat visit on our plates very soon! Glenn, who doesn’t much care for salmon, pronounced it delicious. When I sent you those questions yesterday I hadn’t yet noticed you specified skinless filets. (Why?? Don’t you like the crispy skin?) I left the skin on and tried patting the topping on either side, but it only stuck to the skinless side, so that matter was decided. I started it topping-side down in a nonstick pan, let it brown nicely for about 3 minutes, then flipped it and just let it finish on the stovetop. No oven, no parchment. The tastes and textures were fantastic, what I call “guest worthy.” Next time I will double the vegetables. Lovely recipe, and definitely fun in both the cooking and the eating. Thanks David!
Cocoa & Lavender
September 13, 2020 at 2:04 pmI am so glad it worked out, Ellen. I had never thought of it but I do think the skin is somewhat like teflon – the topping would definitely fall off. Glad you liked t – it is a great recipe for company!
Ron
September 10, 2020 at 4:58 amDavid, your post has been very educational for me today. I first popped over to Provence WineZine to read your “As summer fades” post. That fine post then got me thinking about Roussanne grapes, as I didn’t know that they were grown in the US. So, off to do more research. That let me know that indeed the grape is grown in the US as well as a few other countries. Then I started wondering about the Acquiesce winery, so off to their website I went. What a fine site they have and one which I enjoyed exploring. A young vineyard that looks to be putting out some amazing wine.
Then, it was back to your post and recipe of the week, which will be made soon at our house. I love the idea of pairing the fennel seed and rosemary with the salmon. Thanks for the journey you’ve taken me on today…
Cocoa & Lavender
September 13, 2020 at 2:06 pmI really like Acquiesce wines – I wish they were available in Sweden so you could try them. I love how you saw today’s read as a journey – thanks for coming along with me, Ron!
All That I'm Eating
September 10, 2020 at 5:15 amThis just sounds like the ideal late summer meal, especially with that wine. Love the colours and flavours you’ve got going on here David.
Cocoa & Lavender
September 13, 2020 at 2:07 pmThanks, Caroline – I will miss all these veggies when it gets cooler.
Doreen
September 10, 2020 at 6:09 pmDavid, made this for dinner tonight and it was wonderful!! Definitely going into the rotation.
Cocoa & Lavender
September 13, 2020 at 2:08 pmHi Doreen! So glad you liked it. It is nice ot have simple dishes like this for “the rotation!” It was great chatting with you both the other evening! xo
skymultitech
September 11, 2020 at 4:40 amwow, it’s a yummy dish. I will try this Thanks for share this post
Cocoa & Lavender
September 13, 2020 at 2:09 pmSo glad you enjoyed the post – hope you like the salmon!
Valentina
September 11, 2020 at 1:16 pmDefinitely was the right decision to purchase it! And I’d say, if there’s any addiction to have, one to ceramics is a healthy one! 😉 I bet your kitchen is full of beautiful finds. Of course, this dish looks fabulous, too! Hope you and Mark have a lovely weekend ahead. 🙂 ~Valentina
Cocoa & Lavender
September 13, 2020 at 2:10 pmThat is true, Valentina – I will have to tell Mark that he is lucky my addiction is so healthy! 🙂
Rahul
September 13, 2020 at 10:54 amI never used fennel seeds in a fish recipe. Your recipe is so easy to make David. I have a different problem with my ceramic ware. However I try to keep it safe, keep it away from my regular utensil. Somehow it does not last for long time in my house 🙁
Cocoa & Lavender
September 13, 2020 at 2:11 pmI guess even broken ceramics hold good memories… right? Thanks for your comment, Rahul!
Karen (Back Road Journal)
September 14, 2020 at 6:43 amFennel seed and seafood is a nice paring, the first time I had it was in an Italian restaurant. I can’t wait to give your recipe a try with all its delicious flavors. Thank you David. Your ceramic jar was indeed a “must have”, you wouldn’t want light to get to the precious seeds after all. 😊
Cocoa & Lavender
September 19, 2020 at 11:12 amGood thinking, Karen – herbs and spices need darkness! Another excuse to buy more herb jars! I hope you enjoy the salmon!
Pauline
September 21, 2020 at 6:35 pmI love your ceramic jar David it’s beautiful. How opportune that I just found your recipe as we are having salmon tonight I will herb it up for a change I think.. I love the flavours of tomato and capsicum, and often bake them together. We have some cherry tomatoes ripening right now so this is perfect. Such lovely presentation of your meal. Thanks for sharing.
Cocoa & Lavender
September 24, 2020 at 5:11 pmI think the nicest surprise in this dish is the orange with the fennel. So nice. I hope you enjoyed it, Pauline! It must be especially good with your own tomatoes!
Jeff the Chef
September 22, 2020 at 8:03 amThis sounds like a great dish, but what really attracts me to it is the orange! I’d be so interested to find out what that flavor is like combined with the other spices. Your fennel jar is beautiful! I think every spice ought to have its own unique jar!
Cocoa & Lavender
September 24, 2020 at 5:12 pmIt is funny, Jeff, I never realized it till you said so, but I pair salmon and orange together a lot. Three of my top five go-to recipes for salmon have orange.
Inger @ Art of Natural Living
September 27, 2020 at 7:21 pmYour posts are always beautifully accessorized David, so the story doesn’t surprise me! And what a perfect seasonal dish now!
Cocoa & Lavender
September 28, 2020 at 9:14 amI remember hearing the legal term “Possession is 9/10s of the law” when I was young. As I got older, and started cooking, “presentation is 9/10s of the law” became my mantra.