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| Braised Salmon and Fennel |
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Recipe courtesy of Barbara-jo McIntosh
With over 20 years experience in the food and hospitality industry, Barbara-jo
owned a popular Vancouver eatery before opening, "Barbara-jo's Books to
Cooks," in Vancouver's fashionable Yaletown district. This recipe, from
her hugely successful cookbook, "Tin Fish Gourmet", is a delicious
adaptation of an entree served when she worked for restaurateur Umberto Menghi
years ago.
Makes 2-3 servings
1 can
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(213 g/7.5 oz) Gold Seal® salmon, drained |
| 1 Tbsp. | butter |
| 1½ tsp. |
olive oil |
| 1 |
garlic clove, sliced |
| 1 |
small bulb fennel, sliced (reserve fronds for garnish) |
| 1 |
small red pepper, cut into chunks |
| 4 |
small tomatoes, cut into quarters |
| 2 |
green onions, sliced |
| 30 |
spinach leaves |
| | salt and freshly ground black pepper, to taste |
- Melt butter and olive oil together in a saucepan over medium heat.
Put sliced garlic and fennel in the pan. Soften for ½ minute.
- Add red pepper and tomatoes. Cover, lower heat and simmer for 10 minutes.
- Remove from heat. Add green onions, spinach and chunks of salmon.
- Put back on element, cover and heat thoroughly for about 1 to 2 minutes
and add salt and pepper to taste.
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