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Photo of Fennel poached salmon by WW

Fennel poached salmon

2 - 11
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Fennel seeds have a strong aniseed flavour and a warm, sweet aroma. They give a wonderful flavour to the poaching liquid for the salmon.

Ingredients

Fennel seeds

1½ tsp

Peppercorn

½ tsp, black variety

Skinless salmon

600 g, (4x150g fillets)

Fennel bulb(s)

1 small, thinly sliced, fronds reserved

Radish

8 medium, thinly sliced

Red onion

½ small, thinly sliced

Baby spinach leaves

60 g

Olive oil

1 tbs

White wine vinegar

1 tbs

Avocado

½ medium, chopped

Instructions

  1. Place 1.25 litres (5 cups) water, fennel seeds and peppercorns in a large non-stick frying pan and heat over medium heat. Bring to a simmer and reduce heat. Add salmon and gently simmer, uncovered, for 10 minutes (the water should be barely bubbling).
  2. Meanwhile, combine sliced fennel, radish, onion, spinach, oil and vinegar in a bowl.
  3. Using a slotted spatula, remove salmon from poaching liquid. Discard poaching liquid. Top salad with salmon and avocado. Sprinkle with fennel fronds to serve.

Notes

SERVING SUGGESTION: Dark rye bread. TIP: You can add orange or grapefruit segments to the salad.

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