Braised Salmon

Braised Salmon

(From The Alaska Salmon Cookbook)

  • 4  8 oz. silver king salmon fillets
  • 2 T. olive oil
  • 3/4 cup carrots, sliced
  • 3/4 c. carrots
  • 3/4 c. fennel, sliced
  • 3/4 c. sweet onion, sliced
  • 3 cups red new potatoes, sliced
  • 2 cups plum tomatoes, diced
  • 1 T. tomato paste
  • 1 quart shrimp stock (I used water)
  • salt, pepper,
  • 1/4 c. chopped parsley or other favorite herb
  • fennel tops for garnish

Rinse salmon fillets and dry with paper towels; season both sides with salt and pepper. Heat oil in large ovenproof skillet. Add salmon, flesh side down and sear on both sides until golden brown. Remove from pan and set aside.

Add carrots, celery, fennel and onion; sauté until soft. Add tomato paste and stock or water; stir well to combine. Add potatoes and tomatoes and sprinkle with fresh herbs. Cook with a lid on top at a light simmer for about 15-20 minutes. Place salmon fillets in pan on top of vegetables. Cover and place in 375 degree oven for 15 minutes or until potatoes are tender and fish is cooked through. (I just kept the pan on the range and added the salmon, then cooked it another five minutes.)

Using a slotted spoon, carefully remove salmon and set aside. Ladle vegetable mixture into serving bowls and top with salmon and a sprig of fennel for garnish.