Roasted Salmon With Marinated Fennel And Thyme

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Los Angeles Times


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This gorgeous main course can be put together in 5 minutes, once you prepare the marinated fennel. Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer

Marinated fennel:

3 pounds fennel (3 bulbs)

2 onions, sliced

4 garlic cloves, sliced

2 lemons, sliced lengthwise into thin strips and seeds removed

4 sprigs fresh thyme

2/3 cup

white wine vinegar (optional)

Pinch of sugar dissolved in 1 teaspoon water

Coarse sea salt or kosher salt

Coarsely ground black pepper

Extra-virgin olive oil to cover

1. Wash, dry and trim the fennel stalks till they meet the top and sides of the bulb. Remove dry or pulpy outer leaves, stalks and edible leaves. Discard or save the outer leaves and stalks for soup and the leaves for garnish.

2. Slice the bulbs thinly crosswise. Place the slices in a large glass or non-reactive bowl with the onion, garlic, lemon and thyme. Mix in vinegar and sugar water. Season with 11/2 teaspoons salt and several grinds of pepper and cover with extra-virgin o

3. Submerge the vegetables using a dish smaller than the circumference of the bowl, weighted with a kettle half-filled with water. Set aside for several hours at room temperature or, if making the day before, place in a tightly closed jar and refrigerate.

Salmon and assembly:

Several bunches of fresh thyme

1 (2-pound) center-cut, skin-on salmon fillet

Coarse salt to taste

4 cups drained marinated fennel, divided

1/3 cup oil from marinated fennel

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