Salmon with Saffron-Braised Cucumber and Fennel

1. 1

   In a large saucepan, heat 1/4 cup of the olive oil.

2. 2

   Add the fennel and cook over moderate heat for 2 minutes.

3. 3

   Add the cucumbers and cook for 2 minutes.

4. 4

   Add the wine and saffron and cook until the wine has reduced by half, about 2 minutes.

5. 5

   Add the vegetable stock and cook until the fennel is tender, 10 minutes.

6. 6

   Meanwhile, season the salmon pieces with salt and pepper and dust them lightly with the flour.

7. 7

   In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.

8. 8

   Add the salmon pieces and cook over moderately high heat until barely cooked through, about 3 minutes per side.

9. 9

   Transfer the salmon pieces to the saucepan and cook for 1 minute.

10. 10

    Season the salmon with salt and pepper and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.