Fennel Poached Salmon with Red Currant Sauce Recipe

Name: Fennel Poached Salmon with Red Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 side of salmon (approximately 2-1/2 to 3 pounds) skin on, pin bones removed; 1 medium onion, quartered; 1 medium carrot, coarsely chopped; 1 stalk celery, with leaves, coarsely chopped; 1 small fennel bulb, with fronds, coarsely chopped; Juice of 1 lemon; 1 cup white wine or vermouth; 6 white peppercorns; Salt and pepper to taste; 1/2 cup white wine vinegar; 1 10 ounce jar red currant preserves; 1 tablespoon prepared horseradish, or to taste; 1 tablespoon lemon zest

Servings: persons

1 side of salmon (approximately 2-1/2 to 3 pounds) skin on, pin bones removed
1 medium onion, quartered
1 medium carrot, coarsely chopped
1 stalk celery, with leaves, coarsely chopped
1 small fennel bulb, with fronds, coarsely chopped
Juice of 1 lemon
1 cup white wine or vermouth
6 white peppercorns
Salt and pepper to taste
1/2 cup white wine vinegar
1 10 ounce jar red currant preserves
1 tablespoon prepared horseradish, or to taste
1 tablespoon lemon zest

1
In a fish poacher place salmon and add water just to cover.
2
Remove salmon to a plate.
3
To poacher add onion, carrot, celery, fennel, lemon juice, white wine, peppercorns, salt and bring mixture to a boil then reduce to a simmer.
4
Season salmon on both sides with salt and pepper, and add it back to poaching liquid and simmer for approximately 15 minutes or until salmon is cooked through.
5
Remove salmon, cool for a few minutes and carefully remove skin.
6
Chill covered in the refrigerator for at least 1 hour and up to 4 hours before serving with sauce.
7
Sauce: In a small saucepan over medium high heat add vinegar and reduce by half.
8
Add preserves and horseradish and heat thoroughly.
9
Stir in lemon zest and remove from heat.
10
Serve warm with fish.

125

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 13 ingredients. The key ingredients include: 1 side of salmon (approximately 2-1/2 to 3 pounds) skin on, pin bones removed, 1 medium onion, quartered, 1 medium carrot, coarsely chopped, 1 stalk celery, with leaves, coarsely chopped, and more.

Yes, Fennel Poached Salmon with Red Currant Sauce 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.

Fennel Poached Salmon with Red Currant Sauce

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