Salmon is one of the best sources for Omega-3 fatty acids, which plays an important role in brain function and development.
by Giada De Laurentiis
SERVING SIZE: 6
- 1 fennel bulb with stalks
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 (4-pound) skin-on side of salmon, pin bones removed (see Cook’s Notes)
- 3/4 teaspoon kosher salt
- 1/4 cup whole-grain mustard
- 2 1/2 teaspoons coriander seeds, toasted and crushed (see Cook’s Notes)
- 3 teaspoons fennel seeds, toasted and crushed (see Cook’s Notes)
- Preheat the oven to 300°F.
- Trim the stalks from the fennel bulb, reserving the leafy fronds for garnish. Thinly slice the bulb crosswise.
- Arrange the sliced fennel down the middle of a rimmed baking sheet and drizzle with the olive oil. Place the salmon, skin-side down, on top of the fennel and season it with the salt. Spread the mustard evenly over the salmon flesh and sprinkle with the coriander and fennel seeds. Press gently to help the crushed seeds adhere.
- Roast for about 1 hour or until a fork easily pierces the thickest part of the fish and the flesh flakes. Carefully transfer the salmon to a serving platter, leaving the fennel behind. Sprinkle the salmon with the reserved fennel fronds and drizzle with olive oil.
COOK’S NOTES: If you are not certain whether the pin bones have been removed, gently run your fingers over the surface of the fillet. If you feel the ends of the soft, white pin bones protruding, use a pair of sturdy tweezers or your fingers to gently extract them, trying to rip the flesh as little as possible. You can also ask your fishmonger to do this for you.
To toast the spices, place the seeds separately in a small dry skillet over medium heat. Heat them, stirring often, for 2 to 3 minutes, or until fragrant and starting to color. Transfer to a plate to cool completely, then grind (together is fine) using a mortar and pestle or a clean coffee grinder.
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