COLD POACHED SALMON w/FENNEL RELISH

By BobD

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

Details

Servings 2
Adapted from epicurious.com

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.