Poached Salmon with Fennel & Lemon

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.

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.