Fennel poached salmon

Name: Fennel poached salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 tsp Fennel seeds; 0.5 tsp Peppercorn black variety; 600 g Skinless salmon (4x150g fillets); 1 small Fennel thinly sliced, fronds reserved; 8 large Red radish thinly sliced; 0.5 small Red onion thinly sliced; 60 g Baby spinach; 1 tbs Olive oil; 1 tbs White wine vinegar; 0.5 medium Avocado chopped

Points®

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

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

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

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).
Meanwhile, combine sliced fennel, radish, onion, spinach, oil and vinegar in a bowl.
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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Fennel poached salmon

Ingredients

Instructions

Notes

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