15-minute Braised Salmon with Fennel, originally uploaded by foodietots.

Salmon Recipe #3: This is a terrific low-effort weeknight dinner dish, and may just be my new favorite way to cook salmon. Braising is very quick (only 4 minutes for the fish!) and results in a moist and flavorful slice of fish.

I used Whole Foods’ frozen Wild Alaskan Sockeye Salmon for this one. It’s cheaper and more convenient than buying fresh if you’re not going to make it right away - and great to keep on hand in the freezer.

I found this recipe thinking I had bought leeks, but I had actually bought fennel. (Duh.) And I had fresh thyme on hand so I used that in place of tarragon. I liked the fennel myself, but the husband was not a fan. Will try it as written next time. Here’s the original recipe, with my modifications in italics.

15-Minute Braised Salmon with Leeks (or Fennel)
adapted from the World’s Healthiest Foods

Ingredients:

* 2 medium leeks cut lengthwise - or - 1 fennel bulb, thinly sliced and a few leaves reserved for garnish
* 4 medium cloves garlic, pressed
* 1 TBS chicken or vegetable broth + ½ cup - I used vegetable
* 1 TBS fresh lemon juice - juice of 1 Meyer lemon, yum!
* 1 TBS fresh tarragon chopped - or - 8 stems fresh thyme leaves
* 1½ lbs salmon fillet, cut into 8 pieces, skin and bones removed - two 6oz. fillets, didn’t need to cut smaller
* salt and white pepper to taste

Directions:

1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
2. Let leeks and garlic sit for 5-10 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté leeks over medium heat in broth for about 5 minutes stirring frequently. Add garlic and sauté for another minute. Add ½ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring once in awhile.
4. Rub salmon with a little fresh lemon juice, salt and white pepper
5. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.

Serves 4

Enjoy!

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salmon burger, originally uploaded by foodietots.

Ingredient of the Month: Salmon, Recipe #2

This is a great weeknight dinner that can be prepared in under 30 minutes. Canned Wild Alaskan salmon can be found at most grocery stores, Trader Joe’s and Whole Foods. Whole Foods even carries a store brand Sockeye which I used for this recipe. This is also a great way to use up leftover salmon.

14oz. canned Wild Alaskan salmon
1 egg yolk
½ red pepper, finely chopped (or ¼ ea. red and green pepper – slice the rest to serve on the side)
1 t low-sodium soy sauce (variation: teriyaki sauce)

Flake the salmon with a fork, removing any large bone pieces. Mix in peppers, egg yolk and soy sauce and combine. Shape into 3” patties. Heat skillet over medium heat, add 1 T olive oil and sauté for approximately 4 minutes per side. Serve with mustard or tartar sauce and lettuce on whole wheat buns.