Salmon with Saffron-Braised Cucumber and Fennel

Name: Salmon with Saffron-Braised Cucumber and Fennel
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 cucumbers—peeled, seeded and cut into 1/2-inch dice; 59 milliliters dry white wine; 680 grams small fennel bulbs —halved, cored and cut into 1/2-inch dice; 1 Tbsp all-purpose flour; 59 milliliters extra-virgin olive oil; 1 pinch Pinch of saffron threads; 680 grams skinless center-cut salmon fillet, cut into 1 1/2-inch pieces; 4 servings Salt and freshly ground pepper; 355 milliliters vegetable stock or low-sodium broth

Salmon with Saffron-Braised Cucumber and Fennel is a dairy free and pescatarian main course. This recipe makes 4 servings with 455 calories, 37g of protein, and 25g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of cucumbers—peeled, salt and pepper, saffron threads, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

In a large saucepan, heat 1/4 cup of the olive oil.

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Olive Oil

Equipment you will use

Sauce Pan

Add the fennel and cook over moderate heat for 2 minutes.

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Fennel

Add the cucumbers and cook for 2 minutes.

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Cucumber

Add the wine and saffron and cook until the wine has reduced by half, about 2 minutes.

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Saffron

Wine

Add the vegetable stock and cook until the fennel is tender, 10 minutes.

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Vegetable Stock

Fennel

Meanwhile, season the salmon pieces with salt and pepper and dust them lightly with the flour. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.

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Salt And Pepper

Olive Oil

Salmon

All Purpose Flour

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Frying Pan

Add the salmon pieces and cook over moderately high heat until barely cooked through, about 3 minutes per side.

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Salmon

Transfer the salmon pieces to the saucepan and cook for 1 minute. Season the salmon with salt and pepper and serve at once.

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Salt And Pepper

Salmon

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Sauce Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

cucumbers—peeled, seeded and cut into 1/2-inch dice 59milliliters

dry white wine 680grams

small fennel bulbs —halved, cored and cut into 1/2-inch dice 1Tbsp

all-purpose flour 59milliliters

extra-virgin olive oil 1pinch

Pinch of saffron threads 680grams

skinless center-cut salmon fillet, cut into 1 1/2-inch pieces 4servings

Salt and freshly ground pepper 355milliliters

vegetable stock or low-sodium broth

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.