Poached Salmon Swimming on Fennel with Saffron and Clams
Elevate your dinner table with the exquisite "Poached Salmon Swimming on Fennel with Saffron and Clams," a dish that combines elegance and robust coastal flavors. Silky salmon fillets are gently poached to perfection in a fragrant broth, while thinly sliced fennel is caramelized and braised with a delicate infusion of saffron and white wine. Fresh clams lend their briny essence, creating a stunning oceanic harmony. The dish is finished with a luxurious saffron-cream sauce and garnished with vibrant dill, bringing refined sophistication to every bite. Perfect for special occasions or an indulgent weeknight, this recipe highlights the art of gentle cooking techniques and harmonious flavor pairings.
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Recipe Information
Ingredients
- 4 6-ounce pieces salmon fillets, skinless
- 12 pieces fresh clams, scrubbed clean
- 2 medium-sized bulbs fennel bulb, thinly sliced
- 3 tablespoons unsalted butter
- 1 cup dry white wine
- 3 cups vegetable stock
- 1 pinch saffron threads
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 2 tablespoons olive oil
- 0.5 cup heavy cream
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh dill, chopped for garnish
Instructions
Prepare the fennel by slicing the bulbs thinly. Set them aside.
In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Add the fennel slices and cook for 5-6 minutes, stirring occasionally, until softened and lightly caramelized.
Add the garlic and shallot to the pan with the fennel. Sauté for another 2 minutes until fragrant.
Pour in the white wine and bring it to a simmer. Cook for 2-3 minutes to let the alcohol evaporate.
Add the vegetable stock and saffron threads to the pan. Stir to combine, then reduce the heat to low. Cover and let the fennel braise gently for about 15 minutes.
While the fennel braises, season the salmon fillets with salt and pepper on both sides.
Heat a large pot or deep skillet with a lid over medium heat. Add the remaining tablespoon of butter and olive oil. Place the salmon fillets in the pan, then pour in enough vegetable stock to barely cover them.
Bring the liquid to a gentle simmer. Cover the pan and poach the salmon for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the salmon carefully and keep warm.
In the same liquid used to poach the salmon, add the clams. Cover the pan and steam the clams for 5-7 minutes, or until they open. Discard any clams that do not open.
Remove the clams and keep them warm. Strain the poaching liquid and reserve 1 cup for the saffron sauce.
To make the saffron sauce, combine the reserved poaching liquid, heavy cream, and lemon juice in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened. Adjust seasoning with salt and pepper as needed.
To plate, spoon the braised fennel onto the center of each plate. Place a salmon fillet on top of the fennel, then arrange 3 clams around the salmon.
Drizzle the saffron sauce over the salmon and around the plate. Garnish with fresh dill.
Serve immediately and enjoy this elegant, flavorful dish.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 32.3 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 604 mg | 46% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 7000 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
