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The mediterranean ecookbook

Braised salmon steaks with fennel and thyme

Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Servings 4 minutes

Ingredients

  • For the Braised salmon steaks with fennel and thyme:

  • 4 8-ounce salmon steaks
    1 pound fennel bulbs
    1 tablespoon olive oil
    2 tablespoons fresh thyme, chopped
    1/4 cup white wine
    salt and pepper to taste

    • Directions

    • Preheat oven to 400 degrees. Rinse salmon in cold water. Pat dry with paper towels. Trim the base and stalks of the fennel bulbs. Cut across into thin slices.
      Heat the oil in a medium frying pan. Add the fennel and saute about 5 minutes, until softened. Add one half of the chopped thyme, white wine, salt and pepper, and cook for 2 minutes.
      Transfer the fennel to a buttered baking dish.
      Arrange the salmon steaks on top, and season with salt and pepper, and the remaining chopped thyme. Cover the fish with foil and bake for 10 to 12 minutes.
      PRESENTATION
      Transfer salmon steaks to warm plates. Cover with fennel and pan juices. Serve hot.

    Find it online:

    https://pageturnercookbooks.com/mediterranean