Cold Poached Salmon with Fennel Relish Recipe

Name: Cold Poached Salmon with Fennel Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes.
2
Strain.
3
Return liquid to same pan and bring to boil.
4
Turn off heat.
5
Add salmon and cook 5 minutes per side.
6
Using slotted spatula, transfer salmon to baking sheet.
7
Cover and refrigerate.
8
(Can be made 1 day ahead.)
9
Combine remaining ingredients in small bowl.
10
Season to taste with salt and pepper.
11
Cover and refrigerate.
12
Place salmon on plates.
13
Spoon relish over salmon and serve.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups water, 1/2 cup dry white wine, 1 teaspoon fennel seeds, coarsely chopped, 1 bay leaf, and more.

Yes, Cold Poached Salmon with Fennel Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Poached Salmon with Fennel Relish

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