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Categories:
water white wine fennel seeds bay leaf salmon cucumber fennel green onion radish light sour cream mustard
Viewed: 98 - Published at: 4 years agoIngredients
- 3 cups water
- 1/2 cup dry white wine
- 1 teaspoon fennel seeds, coarsely chopped
- 1 bay leaf
- 2 4-ounce 1-inch-thick salmon fillets
- 1 cup chopped peeled seeded cucumber
- 1/2 cup chopped fennel
- 1/2 cup chopped green onion
- 1/3 cup chopped radish
- 1 1/2 tablespoons light sour cream
- 1 tablespoon Dijon mustard
Method
- Bring first 4 ingredients to simmer in heavy wide saucepan over low heat for 15 minutes.
- Strain.
- Return liquid to same pan and bring to boil.
- Turn off heat.
- Add salmon and cook 5 minutes per side.
- Using slotted spatula, transfer salmon to baking sheet.
- Cover and refrigerate.
- (Can be made 1 day ahead.)
- Combine remaining ingredients in small bowl.
- Season to taste with salt and pepper.
- Cover and refrigerate.
- Place salmon on plates.
- Spoon relish over salmon and serve.
