Wine and Fennel Poached Salmon

I found some wild coho salmon on sale and had to buy it!   I didn’t want to grill it – we’ve had a lot of grilled meat lately.  It was too hot to bake or broil it.  I’m trying to lose weight, so frying it was questionable.  Then it popped into my head – Poach it!

20150923_190757_resizedSo off I went to get the wine and other ingredients 

What you need:

  • Small fennel bulb with leaves
  • 1 onion
  • 1 cup white wine (I used Pinot Gris)
  • 1 cup chicken broth
  • 1 Salmon fillet PER PERSON

How to Do it:

Start with fresh salmon fillets.  Gently rinse and pat them dry.

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Heat the olive oil in a deep skillet.  Place the salmon, skin side down and sear for just a couple of minutes.

Quarter the onion and cut some pieces off of the fennel bulb.

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Add the broth, wine, the onion (peeled and quartered) and the fennel,leaving some leave out for garnish.

Bring to a boil, then cover and simmer for about 10 minutes, depending on the thickness of the salmon.  It should be done all the way through, but still very moist and flaky.

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Serve hot with pieces of fennel fronds as a garnish.

I served it with grilled zucchini (brush with olive oil, lightly salt, and grill until soft, but still somewhat firm) and baked acorn squash (cut in half and remove seeds.  Place cut side down in a baking dish that has about an inch of water in the bottom.  Bake at 350 degrees until fork tender.  Scoop out the squash, mash with a small amount of butter and salt and pepper to taste._

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© Copyright 2015 The Lazy Gastronome

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3 Responses to Wine and Fennel Poached Salmon

  1. Audrey says:

    What a deliciously easy recipe! Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.

  2. Denise says:

    Looks delicious. Always looking for new ways to prepare salmon, will have to try. Thanks for linking up to Home Matters Party, pinning! #HomeMattersParty http://cu-rio.net/home-matters-linky-party-57/

  3. Kathleen says:

    That is such a nice recipe, quick and easy yet impressive.
    Thanks for bringing this to Fridays Blog Booster Party #26
    Kathleen

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