Rich taste balanced beautifully with nice glass of white wine Delicious and easy when modified. Cooked fennel and tomatoes first (added a little garlic). A little mustard goes a long way especially if you are using good quality (mixed whole grain and dijon). No reason to wipe out pan when cooking salmon. Placed veggies in a covered glass dish while salmon was cooking. Flaking salmon on top was brilliant- blended flavors far better than eating salmon w/ veggies on the side. Pros: simple healthy and very filling Cons: Fennel seeds sounded overpowering so I omitted them.
This is my go-to salmon dish - it is fresh healthy and delish. Love the fennel and white beans as a dish on their own too. I also use canned tomatoes and get the ones with garlic already in so that cuts down on a step. Erin K. San Diego CA
Excellent dish that I have made several times and shared with friends. It is much appreciated by all those who like fennel. I also added a little salt to boost the flavors. Chicken or veggie stock works well as a substitute for the wine. A teaspoon of white wine vinegar with the stock adds the acidity missing when the wine is omitted. Nicole
Wow! This was awesome! It made a huge amount though more than the two of us could eat. I used a 14 ounce can of diced canned tomatoes as we don't have fresh from the garden 'maters yet and I won't go near the cardboard tomatoes at the supermarket. To make things easier and use less pans I first cooked my salmon in a saute pan and left it on the cutting board to cool so I could peel the skin off. Much easier than skinning it raw. I then used that same pan (with the olive oil and salmon renderings) to saute the fennel bulb than just added the other ingredients. This will be a regular item on our menu! Jake Saint Joseph IL
All my guests loved this last night. As recommended by previous comment I added a clove of finely chopped garlic to the beans and increased the mustard a bit using stone-ground. also instead of pan searing the fish I finely chopped the fennel seeds and put them on one side of the salmon only grilled the filets skin-side down first then flipped them removing the skin and quickly grilling the seeded side. Much easier when cooking for a crowd than pan-frying. Friday Harbor WA
This was really good and fairly quick. However I did think the beans were a little bland so I added some salt and chopped garlic as they finished cooking. Also I used 1/2 regular dijon mustard and 1/2 whole grain. Anonymous