Fennel poached salmon
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
1 small, thinly sliced, fronds reserved
Red radish
8 large, thinly sliced
Red onion
½ small, thinly sliced
Baby spinach
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.
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