Clay Baked Salmon

Clay Baked Salmon

Serves 4 

• One 2-pound (2kg) center-cut, boneless, skinless salmon filet

• 1 teaspoon fennel pollen 

• 1 teaspoon Piment d’espelette

• 2 pounds red, low-fire earthenware clay

• 3 fennel bulbs, trimmed and cut into small wedges

• 1 cup unsalted chicken stock

• 3 tablespoons extra-virgin olive oil

• ⅓ Cup pitted green olives 

• Freshly squeezed juice of 1/2 lemon

For the Salmon   

Preheat the oven to 450°F.

Season both sides of the filet with salt, pepper, fennel pollen and piment d’espelette.

Wrap the filets in parchment paper (or fig leaves if you can find them!) 

Roll the clay into two 1/3-inch-thick rectangles just a little larger than the wrapped fish and put 1 of the clay rectangles on a sheet pan. Put the wrapped fish on top the clay rectangle. Brush the edges of the clay with water and put the 2nd clay rectangle on top, pressing and sealing the edges. Bake about 15 minutes (how long the fish bakes is determined by the thickness of the fish) until the internal temperature of the fish reaches 132°F 

Serve with Braised Fennel, Olives and Oranges 

For the braised fennel put the fennel wedges, chicken stock, and 1 tablespoon olive oil in a large skillet over medium heat; season with salt, pepper and remaining fennel pollen. Cover and cook until the fennel is tender, about 10 minutes.  Add green olives and cook for another 5 minutes. 

Remove the fish from the oven and rest for 6 to 7 minutes. Gently break the clay open from the side, exposing the wrapped fish. Unfold the paper  from the fish.

To serve: Cut the salmon into individual-size portions and put onto warm dinner plates. Top with the braised fennel, olives and orange segments. Drizzle with remaining olive oil and a squeeze of fresh lemon juice