Broiled Salmon Fillets with Fennel Sauce
Yield
4 servingsPrep
20 minCook
8 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
salmon fillets
boneless |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
water
|
|
| 5 | tablespoons |
butter
room temp. |
|
| ⅛ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ¾ | pound |
fennel bulb
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
salmon fillets
boneless |
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
water
|
|
| 75 | ml |
butter
room temp. |
|
| 0.6 | ml |
nutmeg
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 340.2 | g |
fennel bulb
|
|
Directions
Preheat the broiler.
Carefully inspect the fish to determine if any bones remain.
Using a pair of pliers, carefully pull away and discard the bones.
Cut the fillets into 4 equal portions, either rectangular or square in shape.
Sprinkle with the oil and rub to coat on both sides.
Set aside.
Trim the fennel and cut into ¼ in. cubes. There should be about 1½ cups.
Put the fennel in a saucepan and add the water a 1 tablespoon of the butter.
Cook 5 min.
Pour the fennel mixture into the container of a food processor or blender and add the remaing butter.
Process to a very fine puree.
There should be about 1¼ cups.
Pour the purée into a small saucepan and bring to a boil.
Add the nutmeg and cayenne and stir.
Let simmer about 3 min.
Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat.
Cook about 4 min. on one side, turn and cook about 4 min. on the other side.
Transfer the salmon to a warm serving dish.
Serve with hot fennel sauce spooned over or on the side.
Salmon lovers here you go.
