Fennel Crusted Salmon Braised with Pinot Noir

By chris5863

Ingredients

• 1 T fennel seeds
• 1 T corriander seeds
• 1/4 t black pepper corns
• 1 t freshly grated lemon zest
• Salt
• 4 six ounce skinnless salmon filets
• 3 T EVOO
• 2 Medium leeks white and light green parts only, halved length wise
• 1 medium fennel bulb thinkly sliced, 2 T of fronds chopped
• 1/2 C dry red wine
• 1/2 C chicken stock

Preparation

Step 1

In a spice grinder combine the fennel, coriander, peppercorns, 2 t salt and lemon zest, grind until a fine powder. Reserve 1 T of the mixture and use the rest to rub on both sides of the salmon.

In a large nonstick skillett, heat 2 T EVOO and cook the salmon over moderatly high heat until lightly browned outside, but still raw inside. Move to a plate and keep warm.

Add the remaining EVOO to the skillet and add te leeks, fennel and reserved spice mixture and a pinch of salt. Cook over moderate heat until the vegetables are just tender, about 5 minutes. Pour the wine and stock into the skillet and bring to a simmer. Set the salmon on the vegetables, cover and cook over moderately low heat until the fish is just cooked through, about 8 minutes. Spoon the vegetables onto plates and top with the salmon. Drizzle the sauce over the fish and sprinkle with the chopped fennel fronds.

Source The Herbal Kitchen by Jerry Traunfeld