Poached Salmon Swimming on Fennel With Saffron and Clams
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1⁄4 cup olive oil
- 2 lbs salmon fillets, seasoned with
- salt & pepper
- 1 -2 stalk fennel, whites sliced & greens for garnish (You can use a onion fennel mixture)
- 2 garlic cloves, crushed
- 1 teaspoon dried saffron, crushed
- 1 (8 ounce) bottle clam juice
- 1⁄2 cup white wine
- 1 (15 ounce) can of rienzi white clam sauce
- salt and pepper
directions
- Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
- Add saffron and toss to release the beautiful yellow color and aroma.
- Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
- Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
- Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
- Add white clam sauce heat 2 minutes.
- Adjust seasoning.
- Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.
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Reviews
-
rita, this is not like your usual wonderful recipes. i was dissapointed with this dish. i use canned clam sauce on occasion but i doctor it with white whine and garlic. this dish was very liquidy. i tried to reduce it, but no go , so i wound up adding come arrowroot to thicken it. i served it over pasta, but it was bland, red pepper flakes helped a bit. sorry we didn't enjoy this .
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey