Salty's Seafood Restaurant Recipes

OLIVE OIL-POACHED SALMON & BRAISED FENNEL

Recipe Yield: 4 portions

Salmon:
4 each 6-ounce salmon fillets
1 quart extra-virgin olive oil
2 each fennel bulbs
2 tablespoon kosher salt
1 tablespoon black pepper

Method:

1. Slice fennel bulbs thinly and place in oil with seasonings.
2. Heat to 170 degrees and hold.
3. Place fillets in seasoned oil and cook for 8 minutes or until internal temperature reaches 130 degrees.

Braised Fennel Salad:
4 each fennel bulbs
1 ounce canola oil
1/2 ounce cider vinegar
1 cup water
salt and pepper to taste

Method:

1. Slice fennel thinly on mandoline and place in sauce pot on stove.
2. Add remaining ingredients, cover and simmer over medium heat for 10 minutes.
3. Remove lid and simmer until the liquid is gone. Season to taste.