Broiled Salmon Fillets with Fennel Sauce
Submitted by alphafemale
Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.
YIELD
4 servingsPREP
20 minCOOK
8 minREADY
28 minThis salmon gets a refined French treatment: broiled until just cooked through, then served under a velvety fennel puree enriched with butter. The sauce is silky, pale, and gently sweet with that subtle anise flavor fennel is known for.
The fennel cooks in water with butter, then gets blended into an impossibly smooth puree that pours like cream. A whisper of nutmeg and cayenne adds warmth and a faint tingle without overpowering the delicate fish.
Broiling gives the salmon a lightly charred surface in about 8 minutes total, keeping the interior pink and moist. Four minutes per side, close to the heat source, and you’re done.
Pro Tips
- Check for pin bones before cooking. Run your fingers along the fillet and pull any bones out with pliers or tweezers. Nobody wants to find one at the table.
- Rub the fillets with olive oil on both sides to prevent sticking and promote browning under the broiler.
- Blend the fennel sauce until completely smooth, then pass through a fine mesh strainer if you want restaurant-level silkiness.
- Spoon the sauce alongside or underneath the salmon rather than drowning it. The broiled surface should stay visible and slightly crisp.
Variations
- Add a splash of Pernod or white wine to the fennel before blending for a more pronounced anise flavor.
- Substitute halibut or cod for the salmon if you prefer a milder, white-fleshed fish.
- Roast the fennel before pureeing for a deeper, caramelized sweetness in the sauce.
Ingredients
Directions
Preheat the broiler.
Carefully inspect the fish to determine if any bones remain.
Using a pair of pliers, carefully pull away and discard the bones.
Cut the fillets into 4 equal portions, either rectangular or square in shape.
Sprinkle with the oil and rub to coat on both sides.
Set aside.
Trim the fennel and cut into ¼ in. cubes. There should be about 1½ cups.
Put the fennel in a saucepan and add the water a 1 tablespoon of the butter.
Cook 5 min.
Pour the fennel mixture into the container of a food processor or blender and add the remaing butter.
Process to a very fine puree.
There should be about 1¼ cups.
Pour the purée into a small saucepan and bring to a boil.
Add the nutmeg and cayenne and stir.
Let simmer about 3 min.
Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat.
Cook about 4 min. on one side, turn and cook about 4 min. on the other side.
Transfer the salmon to a warm serving dish.
Serve with hot fennel sauce spooned over or on the side.
Salmon lovers here you go.
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