Salmon With Fennel and Cognac Sauce

An original recipe I came up with that turned out well. At first I thought the sauce was a little bit thin but it turned out to make a nice dipping sauce for the salmon and salad.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 500  g salmon steaks
• 1  tablespoon butter
• 2  garlic cloves
• 1⁄2 teaspoon fennel seed
• 1  leek, very finely chopped, white section only
• 3  tablespoons cognac
• 1  cup low-fat plain yogurt
• 1  lemon, juice of
• 1⁄8 teaspoon ground black pepper
• 4  sprigs parsley

Directions

1. Melt butter in saucepan over medium heat.
2. Add garlic, fennel seeds and leek and gently saute for around 5 minutes.
3. Add yoghurt and lemon juice, mix well, and return to heat.
4. Reduce temperature a little and cook around 10 minutes, stirring occasionally. Allow to boil gently.
5. Remove from heat, add the cognac, season with pepper, stir well and place in refrigerator for 15 minutes.
6. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
7. Once the fish is cooked plate up, stir the sauce and pour over the salmon.
8. Garnish with parsley.
9. Serve with fresh salad and/or light vegetables.