A healthy and new way to cook salmon.
- 3 tablespoons extra-virgin olive oil, divided
- 1 small head fennel, diced
- 3 shallots, cut into ¼ inch slices
- 1 cup dry white wine
- 3 cups water
- 2 parsley sprigs
- 2 tarragon sprigs
- 4 (6-ounce) boneless, skinless salmon fillets
- Kosher salt and freshly ground black pepper
- Chopped parsley and tarragon, for garnish
- In a large, straight-sided sauté pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add shallots and fennel and cook, stirring, until vegetables are softened and onion is translucent, about 3 minutes.
- Add wine and cook, stirring, until reduced by about half and raw alcohol smell has mostly cooked off, about 4 minutes. Add water (or broth), parsley sprigs, and tarragon sprigs (save some for garnish). Season salmon fillets with salt and pepper, then nestle in cooking liquid; they should be partially submerged. Bring liquid to a simmer, then cover pan and lower heat. Cook, covered, until salmon is medium-rare and registers 120°F on an instant-read thermometer, about 4 minutes.
- Using a slotted spatula, transfer salmon fillets to bowls. Season cooking broth with salt and pepper and ladle around salmon along with the vegetables. Garnish with chopped parsley and tarragon, and serve right away.*When buying salmon, estimate a minimum of ½ lb per person.
Recipe adapted from seriouseats.com