Braised Salmon Steaks With Fennel And Thyme Recipe - Cooking Index
Braised Salmon Steaks With Fennel And Thyme Recipe - Cooking Index
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| 4 | Salmon steaks, 1" thick - (6 to 8 oz ea) | |
| 1 | Or 2 small fennel bulbs - (abt 1 lb total) (large) | |
| 2 tablespoons | 30ml | Chopped fresh thyme |
| (or 2 tspns dried thyme) | ||
| 1 teaspoon | 5ml | Vegetable oil |
| 2 tablespoons | 30ml | White wine |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Thyme sprigs - for garnish |
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.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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