SERVES 4
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!!