The Recipes

Poached Salmon and Fennel

All right, we're onto week four of your first month of becoming a OneIfByFoodie.  This week, you get a few luxury ingredients thanks to the fact that your pantry is starting to develop.  You've acquired a few of the main components and spices for various Asian cuisines and Mediterranean dishes.  Indulge in this luxurious salmon dish and go ahead and pat yourself on the back.

Poached Salmon and Fennel


- 1 6-oz. salmon fillet
- 1/2 fennel bulb, core removed and thinly sliced
- 1 T. fennel fronds, chopped
- 1 garlic clove, smashed
- 1 tsp. crushed red pepper
- 1/4 c. watercress or other greens
- 1 tsp. blueberry jam
- 1 T. vinegar
- 1 c. chicken, vegetable or seafood stock
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a large pot.  Add the fennel, season with salt, and let it soften for 4-5 minutes.  Add in the red pepper and stir for a minute longer.  Season with pepper and toss in the garlic clove.  Add the stock and bring to a boil.  Reduce to a simmer and slide the salmon into the pot.  Cover and simmer for 5 minutes.

While the fish cooks, whisk together the jam and vinegar.  Slowly whisk in a T. of olive oil and season with salt and pepper.  Toss the greens in  the vinaigrette.

Scoop the fennel out of the pot and plate it.  Lay the salmon on top and finish with the greens.