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Braised Salmon Steaks With Fennel And Thyme

The subtle anise flavor of fresh fennel bulb is a delicious compliment to rich salmon steaks. If fennel bulb is not available, leeks, cabbage, or endive can be used in its place. Braising is an adaptable technique which retains all of the flavors and moisture of the fish as it cooks.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Salmon steaks, 1" thick - (6 to 8 oz ea)
1   Or 2 small fennel bulbs - (abt 1 lb total) (large)
2 tablespoons 30mlChopped fresh thyme
  (or 2 tspns dried thyme)
1 teaspoon 5mlVegetable oil
2 tablespoons 30mlWhite wine
  Salt - to taste
  Freshly-ground black pepper - to taste
  Thyme sprigs - for garnish

Recipe Instructions

Rinse the salmon in cold water, pat dry with paper towels. Trim the base and stalks from the fennel bulb.

Preheat the oven to 375 degrees. Heat the vegetable oil in a medium frying pan. Add the sliced fennel and saute over medium heat until beginning to soften, about 5 minutes, stirring occasionally. Add the chopped thyme, white wine, salt and pepper and cook for another minute.

Transfer the fennel mixture to a lightly buttered baking dish, arrange the salmon steaks on top and season them with salt and pepper. Top each steak with a sprig of thyme, cover the dish with lightly buttered foil and bake in the heated oven until the fish is just barely opaque through, 10 to 12 minutes.

Transfer the salmon and fennel to warmed plates, spoon cooking juices over and serve.

This recipe yields 4 servings.

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