Poached Salmon Swimming on Fennel With Saffron and Clams

Recipe by Rita1652
READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 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
  • 12
  • 1
    (15 ounce) can of rienzi white clam sauce
  • salt and pepper
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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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