2 Answers

There are two suggestions.

One is to add Lemon Pepper and Dill Sauce,

The other is to add Teriyaki Sauce.

Don't overcook them or they will be dry and tough.

14 years ago. Rating: 3
Comment this answer Add new comment

2 pounds salmon fillets, boneless
2 tablespoons olive oil
1/2 cup water
5 tablespoons butter, room temp
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
3/4 pound head of fennel
Preheat the broiler. Carefully inspect the fish to determine if any bones remain. Using a pair of pliers, carefully pull away and discard the bones. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside.
Trim the fennel and cut into 1/4-inch cubes. There should be about 1-1/2 cups. Put the fennel in a saucepan and add the water and 1 tbsp. of butter. Cook 5 minutes.

Pour the fennel mixture into the container of a food processor or blender and add the remaining butter. Process to a very fine puree. There should be about 1-1/4 cups. Pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 minutes.

Meanwhile, place the salmon pieces under the broiler about 4-inches from heat.

When fish is flaky, remove from broiler and serve with fennel sauce. Serving Size: 4

14 years ago. Rating: 2
Comment this answer Add new comment