The Recipes

Salmon with Curried Fennel

I usually poach or grill salmon.  I haven't put it in the oven in ages, so I totally forgot how amazing it is when you broil it!  Thanks to the heat from the curry, this was a really filling meal.

Salmon with Curried Fennel


- 1 salmon fillet
- 1 bulb of fennel, cut into slices
- 1/2 large shallot, sliced
- 1/4 c. white wine
- 2 c. stock
- 1 T. curry powder
- 1 tsp. cinnamon
- palmful of raisins
- salt
- pepper
- olive oil
- 1 clementine (or other citrus fruit), sliced

Preheat the oven to broil  Season the salmon with salt and pepper and place it on a baking sheet sprayed with cooking spray.

In a large sautee pan, heat a few turns of the pan of olive oil.  Add in the fennel and shallot, season with salt, and let it cook until the fennel is starting to turn brown; about 10 minutes.  Add in the wine and let it reduce by half.  Toss in the raisins, curry powder and cinnamon.  Stir to combine and let cook for 1-2 minutes to let the raisins absorb some of the wine.  Simmer for another 20 minutes, adding the stock in gradually.  The fennel should be completely softened.

At ten minutes out, put the salmon in the oven and cook until it is opaque; between 12 and 14 minutes.  Plate the fennel, top with the salmon, and lay the sliced clementine over the salmon fillet.