Poached Salmon Swimming On Fennel With Saffron And Clams

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 lbs salmon fillets, seasoned with
• salt & pepper
• 1 -2 stalk fennel, whites sliced & greens for garnish (you can use a onion fennel mixture)
• 2 garlic cloves, crushed
• 1 teaspoon dried saffron, crushed
• 1 (8 ounce) bottle clam juice
• 1/2 cup wine
• 1 (15 ounce) can of rienzi clam sauce
• salt and pepper

Recipe

• 1 saute fennel and garlic in olive oil for 8-10 minutes till tender and lightly golden.
• 2 add saffron and toss to release the beautiful yellow color and aroma.
• 3 add clam juice, wine, and clam juice for can clam sauce bring to simmer.
• 4 place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
• 5 simmer low heat a barely simmer for 10 minutes. less time if very thin fillets.
• 6 add clam sauce heat 2 minutes.
• 7 adjust seasoning.
• 8 garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.