Photo: Andrew Grinton
Try this quick and easy poached salmon recipe with fennel and orange for your next dinner party. It's made in the slow cooker!
1 1/2 lb salmon fillet
2 tbsp chopped tarragon, divided
1 tsp chopped garlic
1 1/2 cups very thinly sliced fennel bulb
1/2 yellow onion, very thinly sliced
1/2 cup orange juice
3 tbsp rice vinegar
2 to 2 1/2 cups sodium-free chicken broth, or fish broth
1/2 tsp Asian chili sauce
1 tbsp unsalted butter
Season salmon with salt, pepper, 1 tbsp tarragon and garlic, and place in the slow cooker. Surround fish with fennel and onion.
Combine orange juice, vinegar, 2 cups chicken or fish stock and chili sauce, and pour over fish, adding remaining stock if needed to cover fish with liquid.
Cover slow cooker, turn to low and cook for 1½ hrs or until fish has turned light pink but is still juicy in the middle.
Remove fish and set aside; keep warm.
Scrape vegetables and juices into a large frying pan and bring to a boil over high heat. Cook for 10 min or until slightly thickened.
Stir in butter until melted, sprinkle with remaining tarragon and serve over fish.
Protein 36g, Carbohydrates 9g, Fat 8g, Fibre 1g, Sodium 155mg.
For dinner, serve with broccoli and couscous. Got any leftovers? Make a yummy lunch. Flake fish into large pieces and toss gently with a little mayonnaise or Greek yogurt, chopped green onion and lemon zest. Serve on toast.
Originally published in the February 2013 issue. Photo by Andrew Grinton.