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SALMON
WITH SLOW-ROASTED FENNEL AND TARRAGON
6 baby fennel,
trimmed, halved
Sea salt
Freshly ground black peppercorns
1/2 cup chicken stock
1/4 cup white wine
1/3 cup fresh tarragon leaves
2 teaspoons finely grated lemon rind
6 180g Atlantic salmon fillets
Place fennel
in large baking dish; sprinkle with salt
and pepper. Add stock, wine, tarragon
and rind; bake in 300°F about 40
minutes or until fennel is tender. |
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Cook salmon, in
batches, in oiled frying pan until lightly
browned on both sides and cooked as desired.
Serve salmon with fennel mixture.
Serves 6.
Per serving: 12.9g
fat, 280 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
