Fennel is a highly aromatic herb that is widely used in international cuisine. The bulbs, leaves and seeds are all edible and can used in a variety of dishes.

Salmon Molyneaux

In a large skillet, bring broth to a boil. Add fennel, onion, wine, water, and salmon. Season salmon with salt and pepper to taste. Cover and simmer for 10 minutes, until fish flakes easily. Remove salmon; keep warm. Over high heat, reduce liquid to 1/2 cup. Stir in cream and cook until thickened.

	1 C. chicken broth
	3 tbsp. fresh fennel leaves; chopped
	1 small onion; finely chopped
	1 C. dry white wine

	1/2 C. water
	4 salmon steaks or filets; cut 1-inch thick
	salt and pepper to taste
	1/2 C. heavy cream

Serving Information

Arrange salmon on serving plates and top with sauce.

Additional Information

Difficulty Level: 2 · Serves: 4 ·