The distinctive, licorice flavor of fennel is a delicious base for this moist and tender fillet of salmon. A refreshing mint sauce finishes the dish.
1 1⁄2 cups butter
6 bulbs fennel, trimmed, sliced lengthwise
1 1⁄2 cups fresh mint, chopped
Salt and pepper, to taste
12 Alaska salmon fillets, seasoned
3 cups chicken stock
1 1⁄2 cups dry white wine
1 1⁄2 cups fish fumet or bottled clam juice
1. In a skillet over medium heat, melt 1⁄2 cup butter, add fennel and cook, stirring occasionally, 5-8 min. or until crisp-tender.
2. Add about 1⁄3 cup mint. Season, then reserve and keep warm.
3. In same skillet, melt 6 tbsp. butter; add salmon and cook 1 min. Turn, cook 1 min. Transfer skillet to preheated 425° F. oven for about 5 min., until salmon is cooked through. Transfer to holding pan, reserve warm.
4. In same skillet, combine stock, wine, fish fumet, and 3⁄4 cup mint. Reduce to 3⁄4 cup; about 5 min. Strain mixture and return liquid to skillet. Whisk in remaining butter and mint.
5. On a plate, top fennel with 1 fillet and drizzle with sauce. Serve.