Home
Order Seafood
Services
Contact
Cut Styles
Seafood Info
Recipes
Seasonal Items
Site Map
Screen Size
TPOTW
COLD POACHED SALMON with FENNEL RELISH
2 Servings
Be sure to have the fishmonger remove all skin from the fillets.
3 cups water
1/2 cup dry white wine
1 teaspoon fennel seeds, coarsely chopped
1 bay leaf
2 4-ounce 1-inch-thick salmon fillets
1 cup chopped peeled seeded cucumber
1/2 cup chopped fennel
1/2 cup chopped green onion
1/3 cup chopped radish
1½ tablespoons light sour cream
1 tablespoon Dijon mustard
Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain. Return liquid to same pan and bring to boil. Turn off heat. Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.)
Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate.
Place salmon on plates. Spoon relish over salmon and serve.
Per serving: calories, 220; fat, 9 g; sodium, 316 mg; cholesterol, 66 mg