Poached salmon with fennel

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Salmon fennel recipe
Here is an easy and healthy dinner idea that is packed full of flavour – poached salmon with fennel. Serve this with a yoghurt and fennel sauce accompanied by a side dish of apple and fennel salad and mashed parsnips for a nutritious and flavoursome meal. Serves 4.

Poached salmon with fennel

1 kg salmon fillet or 4 individual salmon fillets
400-500ml (1 ½ to 2 cups) water – sufficient to cover salmon
2 sprigs of fennel frond
2 sprigs flat leaf parsley
¼ teaspoon salt
¼ teaspoon whole pepper corns
250ml (1 cup) dry white wine

To make:

1. Remove skin and any bones from salmon, and pat dry.

2. Add water, fennel fronds, flat leaf parlsey, salt, pepper corns and wine to large pot and bring to boil.

3. Gently lower the salmon into the water, reduce to simmer and cook for around 5-6 minutes or until the fish changes to an opaque colour. Do not overcook!

Fennel and yoghurt sauce

A lovely light sauce that complements the smoked salmon beautifully.

250g (8.8oz) Greek yoghurt (or a thick yoghurt)
1 shallot or 2 spring onions, chopped finely
2 teaspoons finely chopped fennel fronds
2 teaspoons finely chopped chives

To make:
Combine ingredients in a bowl and serve.

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