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Cynthia Wenslow

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RCP: IOTM - 15 Minute Braised Fennel Salmon

by Cynthia Wenslow » Wed Feb 28, 2007 7:04 pm

I can't eat salmon so I haven't made this dish, but I came across it while looking for something else.

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15 Minute Braised Fennel Salmon

* 1 1/2 lbs salmon fillet cut into 8 pieces skin and bones removed
* 1/4 cup + 1 TBS chicken or vegetable broth
* 1 large fennel bulb sliced thin,
save 1 TBS chopped green tops to use for garnish
* 2 TBS fresh squeezed lemon juice
* salt and fresh cracked black pepper to taste

1. Season salmon with a little salt and white pepper. Set aside.

2. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.

3. Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top.

4. Reduce heat to low and cover. Cook for about 5 minutes. Do not over cook fennel, or it will lose its flavor. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.

Serves 4

Per serving:
Calories 326
Fat 17 g (sat fat 4 g)
Carbs 5 g
Protein 35 g
Fiber 2 g
Sodium 111 mg
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Jenise

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Re: RCP: IOTM - 15 Minute Braised Fennel Salmon

by Jenise » Sat Mar 03, 2007 3:04 pm

At first I was shocked by the only-five minutes cooking time, but then I saw they cut the larger piece of salmon into 8 small pieces, so that would probably be okay. This would be a wonderful dish to prepare in a Spanish casuela, wouldn't it?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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