Salmon and fennel are a classic combination; however, their optimal seasons only overlap in the late spring and early fall. This recipe showcases both ingredients at their best and can get a delicious gourmet dinner on the table in 30 minutes from start to finish.
Salmon with Fennel in White Wine Sauce
1 pound wild salmon fillets, pat dry
1 whole fresh fennel, white bulb sliced finely and fronds chopped
1 shallot, minced
6 tablespoons butter
2 tablespoons fine white flour
1 cup dry white wine
1/2 cup vegetable or chicken stock
sea salt and fresh ground pepper
Melt 2 Tb butter in heavy skillet. Saute shallots at low temperature until soft but not browned, about 3 or 4 minutes. Add sliced fennel bulb and continue to cook on low until soft, about 2 minutes. Remove shallots and fennel from skillet and set aside. Add additional 2 Tb butter to skillet and heat to medium-hot. Put salmon fillets in skillet skinless side down and cook until nicely seared, about 4 minutes. Gently remove salmon fillets from skillet and set aside. Set heat to low and add the white wine and stock , quickly whisking together to incorporate the brown bits. Gently place the salmon into the liquid, skin side down, add the cooked shallots and fennel, and cover skillet. Allow the fish to simmer in the liquid for about 5 minutes, or until just cooked through. Remove cooked fish from pan, taking care not to tear the skin, and cover to keep warm. Whisk the fine white flour into the wine mixture and turn heat to high, whisking, to thicken sauce to desired consistency. If a thinner sauce is desired, you may omit the flour and just reduce the wine sauce over medium-high heat for a few minutes. Once sauce has reached desired consistency, salt and pepper taste.
To serve, pour the fennel and white wine sauce over cooked linguine, mashed potatoes, polenta or rice. Place salmon fillet on top and sprinkle the chopped fennel fronds over the dish.
This original recipe belongs to Rachael of localoranges.com. Please do not reproduce without permission.