Karista's Kitchen Kid Friendly Salmon Seafood

Wild Salmon with Caramelized Fennel and Roasted Potatoes

wild salmon with caramelized fennel and roasted potatoes

Wild Salmon with Caramelized Fennel and Roasted Potatoes

Although my reality is not winning an Oscar or a Golden Globe, it feels that momentous.  I’ve been honored.  As some of you know, I’ve been awarded the Culinary Arts winner of the 2013 DaVinci Wine Storyteller’s Experience.

Very soon, I’ll be traveling to Vinci, Italy, courtesy of DaVinci Wine – home to the historic Cantine Leonardo Da Vinci, where DaVinci Wines are produced.  I will have the opportunity to visit and experience the rich history of the region and experience the culture of generations of wine growers, local chefs and artists.

DaVinci Wine Storyteller Experience

Winner 2013 DaVinci Wine Storyteller Experience

I’m thrilled to join three other winners on this extraordinary adventure, Kristina Havens, Leela Cyd and Jim O’Donnell.  They will also be writing about this experience from their professional perspectives, which should prove to be lovely beyond words and art.

Follow along with me on my DaVinci Wine Storyteller Experience via DaVinci Wine Facebook Page and Karista’s Kitchen blog, Facebook page, PinterestInstagram and Twitter.  If  you happen to stop by the blog, check out the most recent social media activity on the Social Stream page.

I bid you Bon Voyage with this enticing little feast.  Italian inspired, farm fresh, seasonal and somewhat effortless.  Ahh… I like that word.  Effortless  🙂

Delicious Wishes and Loads of Love,

Karista

Wild Salmon with Caramelized Fennel and Roasted Potatoes

Serves 4

Ingredients

For the fish:

1 1/2 – 2lbs wild salmon (preferably fresh if you can find it) Or the traditional Italian recipe uses Red Mullet

Salt and Pepper

1-2 tablespoons Healthy oil of your choice or Ghee (clarified butter)

For the remaining dish:

1 – 2 medium fennel bulbs, ends trimmed (save the stalks for soups and stews) and 1/2 inch thick sliced.

1 1/2lbs baby potatoes (I adore fingerlings for their creamy texture), cleaned and halved or quartered to create uniform size for roasting.

Handful of capers, drained

Handful of Italian parsley, chopped

1/4 -1/2 cup white wine

1-2 tablespoons Olive oil

1-2 tablespoons Ghee (clarified butter) or butter

Salt and Pepper

Directions

Pre-heat the oven to 375F and toss the cubed or quartered potatoes with a few tablespoons olive oil and then dust with salt and pepper.  Place the potatoes on a foil or parchment lined baking sheet and roast until golden brown and soft.  About 10-15 minutes depending on size.

While the potatoes are roasting heat a tablespoon or two of ghee (clarified butter) in a large sauté pan over medium high heat.  When the butter is melted and frothy, add the sliced fennel and toss in the butter.  Turn the heat to medium and allow the fennel to cook and caramelize for about 10-15 minutes.  Continue tossing the fennel every few minutes or so.  Watch the temperature and adjust as necessary.

Cut the salmon into 4-6 pieces. Season the salmon with salt and pepper and either place the salmon in a baking dish and roast in the oven at 375F or pan sear in a large skillet over medium high heat with a tablespoon or two of oil or ghee (clarified butter).  This dish is also delicious with grilled salmon.   Click here for pan sear techniques.

When the fennel begins to brown, take the pan off the heat and add the wine.  Place the pan back on the heat and let the wine reduce until almost completely dissipated, stirring just a bit.  Then add the capers, Italian parsley, roasted potatoes and a drizzle of oil or ghee if needed.  Combine and then remove from the heat.  Taste for salt and pepper.

Place a portion of fennel and potatoes on four plates and then top with the wild salmon.  Garnish with Italian parsley and a squeeze of lemon.   Serve with DaVinci Pinot Grigio.

Buon Appetito!

This recipe is adapted from a Traditional Italian Red Mullet and Fennel dish.

 

 

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22 Comments

  • Reply
    yummychunklet
    September 23, 2013 at 11:56 pm

    Tasty looking meal!

    • Reply
      bennett
      September 28, 2013 at 4:11 pm

      Thank you!! Ciao 🙂

  • Reply
    Shut Up and Cook
    September 24, 2013 at 4:00 am

    I am so excited for you!!!!!!!!!!!!!!!!

    How long are you going to be there??

    I’m going to be in Paris Jan//Feb and I would so LOVE if we overlapped!!!

    • Reply
      bennett
      September 28, 2013 at 4:10 pm

      Erina I’m here now. Been in Florence for the week and off to Vinci tomorrow. But if I could come back in January/February I would! Such a magical place. 🙂

  • Reply
    Rosemary Mullally
    September 24, 2013 at 9:04 am

    Looks good.

    • Reply
      bennett
      September 28, 2013 at 4:09 pm

      Thank you Rosemary! I could live on salmon alone. 🙂

  • Reply
    sanjapanja
    September 24, 2013 at 7:30 pm

    Congratulations!

    • Reply
      bennett
      September 28, 2013 at 4:09 pm

      Thank you so much!!

  • Reply
    Jillian@TheHumbleGourmet
    September 25, 2013 at 5:25 pm

    Gasp! Congratulations! What an incredible opportunity!

    • Reply
      bennett
      September 28, 2013 at 4:08 pm

      I let out a huge gasp when I got the call! LOL! So honored and so darn excited. Thank you!

  • Reply
    Jess
    September 26, 2013 at 12:27 am

    Oh congratulations!!!!! What exciting news and so very, very well-deserved. Can’t wait to follow along!

    • Reply
      bennett
      September 28, 2013 at 4:08 pm

      Thank you so much Jess. It all begins tomorrow. I’m over the moon with excitement. Sending a big squeeze!

  • Reply
    Bam's Kitchen (@bamskitchen)
    September 26, 2013 at 9:38 am

    Congratulations! What a fantastic experience. I can’t wait to hear about your trip. Take Care, BAM

    • Reply
      bennett
      September 28, 2013 at 4:07 pm

      Thanks Bam! It all begins tomorrow. I’ve been in Florence for the week. The people are warm and kind and every bit as delicious as their cuisine. 🙂

  • Reply
    Barbara Bamber | justasmidgen
    September 29, 2013 at 2:53 pm

    Congratulations, Karista!! I couldn’t think of a better person to win this trip!! Bon Voyage!!

    • Reply
      bennett
      October 4, 2013 at 4:11 pm

      Thank you Smidge! It’s been a trip of a lifetime. I’m overwhelmed with emotion. I’ve met the most wonderful and kind people on this journey. Learning the art of Chianti and making new friends along the way. Pinch me!

  • Reply
    Danny @ 1227 Foster
    October 5, 2013 at 1:40 pm

    Karista, I love the new look to your site! And a huge congratulations on your award — well deserved my friend! Have a wonderful time!

    • Reply
      bennett
      October 10, 2013 at 6:08 pm

      Thanks so much Danny! I had an absolute blast. I’ll be sharing pictures and recipes soon. 🙂

  • Reply
    Karen (Back Road Journal)
    October 6, 2013 at 9:46 am

    How exciting. I’m sure you are having a wonderful time. Hope you post loads of photos of your experience.

    • Reply
      bennett
      October 10, 2013 at 6:09 pm

      Thanks so much Karen. I adore Tuscany, the food, the landscape, but mostly the people. Lovely!

  • Reply
    frugalfeeding
    November 14, 2013 at 2:10 am

    That’s awesome, Karista! Many congrats. Fabulous recipe too 😀

    • Reply
      bennett
      November 15, 2013 at 11:57 am

      Thanks Nick! What a fabulous trip it was. And what lovely people… truly warm and welcoming. I have to find a way to go back. But then, I many never leave. 🙂

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