Prep: 20 mins
Cook: 50 mins
4
Braised fennel & tomato with salmon
Try braised fennel and tomato with salmon for a gourmet meal. Tender salmon fillets nestled in a bed of braised fennel and tomatoes, infused with aromatic herbs and spices. This dish offers a perfect balance of flavors and textures, making it a delightful choice for a special dinner at home.
2 tbs olive oil
1 red onion, halved and thinly sliced
2 medium or 4 baby (about 900g) fennel bulbs,
trimmed & finely sliced (reserve fronds)
2 garlic cloves, crushed
Pinch saffron threads
5 ripe Roma (egg) tomatoes, diced
1 cup fish stock
1 tbs lemon juice
2 tbs tomato paste
4 x 200g thick Atlantic salmon fillets, deboned and skinned
STEP 1 Heat oil in a large heavy-based frying pan over medium heat. Add onion and cook, stirring often, for 5 minutes until tender. Add fennel and garlic, and cook, stirring often for 5 minutes or until softening. Meanwhile, soak saffron in 1 tbs warm water for 5 minutes.
STEP 2 Add tomatoes, stock, lemon juice, tomato paste and saffron water to fennel mixture. Stir to combine. Season with salt and pepper. Cover and cook, stirring occasionally, over medium-low heat for 25-30 minutes until fennel is tender.
STEP 3 Arrange salmon in the pan and spoon over fennel mixture. Cover and cook over medium-low heat for 8-10 minutes or until salmon is just cooked through. Sprinkle with a few reserved fennel fronds and serve.
Nutritional Facts
Fennel: Rich in fiber, vitamin C, and antioxidants.
Tomatoes: Provide vitamin C, potassium, and lycopene.
Salmon: High in omega-3 fatty acids, protein, and vitamins D and B12.
Garlic: Contains allicin, which has antimicrobial properties.
Olive oil: Source of healthy fats and vitamin E.
Tips and Tricks
Choose firm, aromatic fennel bulbs and ripe, juicy tomatoes. Substitute salmon with trout or sea bass for a similar taste and texture.
