Oven Roasted Salmon with Saffron Braised Fennel & Basil-Pomegranate Vinaigrette


1 ½ pound Salmon (skin removed)
¼ cup extra virgin olive oil
To taste kosher salt
To taste freshly ground black pepper

1 each fennel bulb, cut into 8 wedges
¼ cup extra virgin olive oil
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken stock
4 each fresh thyme sprigs
1 teaspoon saffron
To taste kosher salt
To taste freshly ground black pepper

4 cups pomegranate juice
2 tablespoons champagne vinegar
2 tablespoons fresh basil, chopped

1 tablespoon freshly chopped chives

  • For the sauce: In a large heavy bottom pot reduce the pomegranate juice and vinegar by
    ½. Season with salt and pepper. Add basil and remove from the heat.
  • Preheat oven to 450’f.
  • In a sauté pan add oil and fennel.  Cook till fennel is well caramelized
  • Add garlic. Cook for one minute. Then add wine, chicken stock, thyme
    and saffron and bring to a light simmer till fennel is tenders and liquid has reduced by ¾.
    Remove from the heat and set aside.
  • Cut fish in to two fillets. Then cut again to get four equal portions. Season fish with salt and pepper.
    In a large sauté pan add oil and when hot add fillets. Cook till golden brown (about 6 minutes) then
    flip over gently and place in oven for 4 minutes more.

To Plate: on a warm plate, place a portion of fennel with the fish on top.
Spoon sauce around the plate. Garnish with chives. ENJOY!!

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