Salmon Steaks with Curried Fennel-Wine Sauce*
A recipe inspired from the Food and Wine Test Kitchen
So you may have noticed that I cook salmon all the time. It’s so good for you and I never get tired of trying new recipes. I also am enjoying using different vegetables. Fennel is one of those that some people love, others hate. If you’ve tried it raw and hated it, try it at least once cooked. It tastes very different. Also save the fennel fronds for garnish!
Here is what you will need.
All photos by Sally for 1055
3 TBS vegetable oil (plus more for brushing), 2 fennel bulbs
salt and pepper, 5 scallons,11/2 tsp curry powder,¼ cup dry white wine,1 cup bottled clam juice,1 large salmon steak, cut in half,½ TBS fresh lemon juice,1 or 2 TBS cold, unsalted butter.
(For some reason curry is missing from this photo!)
Fennel Fronds are pretty!
Here is how you make it.
In a deep 10 inch skillet heat 2 TBS oil.
Slice the stems and fronds off the fennel. Peel outer tough layers and split in half. Remove the core and slice lengthwise about ¼ inch thick. Again save some fronds for garnish.
Add the fennel to the skillet, season lightly with salt and pepper then cover and cook over low heat , stirring occasionally until it’s tender and lightly browned, about 20 minutes.
Slice the scallions on the bias into one inch length. Add them to the fennel , cover and cook until soft, about 2 minutes. Transfer everything into a bowl and set aside.
Add remaining oil (1TBS) and add curry cooking over low heat until fragrant, about 1 minute.
Add the wine increase the heat and deglaze the pan bringing the wine to a boil and reducing wine by half. It only takes about a minute.
Add clam juice and boil until that is reduced by half around 3 minutes.
(When I opened up the jar of clam juice the cats came running!)
Cover the skillet and remove from the heat.
Preheat the broiler. Cut your salmon in half and arrange them on a rimmed baking sheet that has been sprayed or brushed lightly with olive oil. Lightly brush steaks with oil and season with salt and pepper.
Broil about 6 inches from heat for 3 to 4 minutes until just opaque throughout.
Put the fennel mixture back into the skillet with the curry, wine and clam sauce and gently re-warm.
Add lemon juice.
Remove from heat and stir in the butter, one TBS at a time. I found I only needed one TBS but if you want the sauce creamier, go for 2 maybe even 3!
Taste and season with salt and pepper if needed.
Put the salmon on plates and spoon the sauce on top. Garnish with fennel fronds and enjoy!