YOUR FOOD BAG

Price
QTY

TOTAL

$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

BRAISED FENNEL & TOMATO WITH SALMON

Ingredients

  • Prep 20 mins
  • Cook 50 mins
  • Serves 4
  • 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

Directions

  • 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.

Recipe Ingredient

Leave a Comment