COLD POACHED SALMON w/FENNEL RELISH

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  • 2

Ingredients

  • 2 SERVINGS
  • 3 cups water
  • 1/2 cup dry white wine
  • 1 teaspoon fennel seeds, coarsely chopped
  • 1 bay leaf
  • 2 4-ounce 1-inch-thick salmon fillets
  • 1 cup chopped peeled seeded cucumber
  • 1/2 cup chopped fennel
  • 1/2 cup chopped green onion
  • 1/3 cup chopped radish
  • 1 1/2 tablespoons light sour cream
  • 1 tablespoon Dijon mustard

Preparation

Step 1

Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes. Strain.

Return liquid to same pan and bring to boil. Turn off heat.

Add salmon and cook 5 minutes per side. Using slotted spatula, transfer salmon to baking sheet. Cover and refrigerate. (Can be made 1 day ahead.)

Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Cover and refrigerate.

Place salmon on plates.

Spoon relish over salmon and serve.

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