This poached salmon recipe uses an aromatic broth to infuse the fish with flavor while keeping it moist. Cook it with the skin on and keep the simmer gentle to ensure the fish stays intact. If you can't find a fennel bulb with its greens still attached, don't panic. Just grab some dill to use instead. Source: EatingWell Magazine, April 2020

Adam Dolge
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sliced fennel, wine, lemon slices, garlic, coriander seeds and fennel seeds in a large high-sided skillet or large pot. Place salmon, skin-side up, on top. Add water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Reduce heat to low, cover and cook until the fish is just cooked through, about 3 minutes. Transfer the salmon to a plate.

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  • Increase heat to high and bring the mixture to a boil. Cover and cook until the fennel is tender-crisp, about 5 minutes. Reserve 1 cup of the cooking liquid and drain.

  • To serve, place a piece of butter in each of 4 shallow bowls. Divide the fennel mixture among the bowls. Top with the salmon and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle 1/4 cup of the reserved cooking liquid over each serving and sprinkle with reserved fennel fronds and lemon wedges, if desired.

Nutrition Facts

365 calories; total fat 22g 34% DV; saturated fat 6.2g; cholesterol 86mg 29% DV; sodium 445mg 18% DV; potassium 782mg 22% DV; carbohydrates 5.5g 2% DV; fiber 1.9g 8% DV; sugar 3g; protein 29.8g 60% DV; exchange other carbs 1; vitamin a iu 929IU; vitamin c 13mg; folate 53mcg; calcium 49mg; iron 1mg; magnesium 52mg.