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!
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.
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.
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.
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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