1. To make the sauce: in a large skillet, heat the oil over medium-high heat. Add the fennel and saute for 5 to 7 minutes, or until softened and lightly golden. Add the mushrooms and cook for 3 minutes, or until softened. Add the tomatoes and increase heat to high. Cover and cook for 4 - 5 minutes or until the tomatoes begin to fall apart and thicken. Remove from heat and set aside.
2. Put the salmon in a skillet just big enough to hold it. Add the dry vermouth, then enough water to cover the salmon. Place over medium heat and bring to a simmer. Poach for 10 minutes per inch of thickness, about 7 to 10 minutes.
3. Just before serving, add the olives, seasoning salt, and 1/4 cup poaching liquid to the sauce. Bring to a simmer over medium-high heat and cook to reduce for 1 minute, or until slightly thickened.
4. Transfer the fish pieces to a platter or individual serving plates. Blot any excess liquid and spoon the sauce over. Serve immediately.
Clever Cook could:
Serve this chilled. Add 2 to 3 tablespoons vinaigrette to the sauce before serving.
Cut the salmon into bite-sized pieces. Mix the salmon and sauce with hot pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (699g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (16%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 117.9mg||36 %|
|Sodium 351.7mg||12 %|
|Potassium 1360mg||36 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 30.1g|
|Protein 48.3g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 664
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