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Poached Salmon with Fennel, Olives, and Orange
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Poached Salmon with Fennel, Olives, and Orange
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 14 minutes
Prep Time:
 10 minutes
Cook Method:
 stove top
Cook Temp:
 medium high
Directions:
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Health professionals recommend that we
eat more servings of fatty fish each week to
get the benefits of their essential fatty acids.
Salmon is loaded with omega-3 fatty acids,
which studies show may have an effect
on mood and depression. Here’s a recipe
that adds very little extra fat, but plenty
of flavor with anise-like fennel and salty
olives, brightened with citrus. Fennel is an
excellent source of vitamin C, which plays a
vital role in supporting the immune system;
this is critical in the winter months, as a
weakened immune system usually brings
along lethargy and depression. Recipe may
be halved.

1. In a medium-sized skillet, heat olive oil
over medium-high heat. Add sliced fennel
and cook until slightly limp and slightly
browned, about 5 minutes. Remove fennel
from pan and set aside.
2. Add hot water to pan. Place salmon fillets
skin side down and heat over mediumhigh
heat. Once water starts to boil, reduce
heat to medium-low, cover skillet, and
poach salmon for 5 to 9 minutes, until
just cooked through. Remove salmon from
skillet to individual plates. Pour poaching
liquid into a measuring cup, measure out
3 Tbsp., and return it to skillet. Remaining
liquid may be discarded.
3. Stir in orange juice, reserved fennel, and
olives, and cook until just heated through.
Divide sauce and fennel mixture among
salmon pieces. Serve immediately.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
2 tsp Olive oil
1 ea Medium fennel bulb, thinly sliced
1 cup Hot water
1 lb Salmon fillet
1/4 cup Orange Juice
1/4 cup Kalamata olives, pitted


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