- Preheat oven to 180°C (350°F).
- Place salmon pavés in a baking dish, sprinkle with wine and spread vegetables over fish. Cover with aluminum foil and bake for about 25 minutes or until fish flakes easily.
- Remove pavés and vegetables and set aside. Combine cooking juice with fresh cream.
- Top pavés with sauce. Garnish with minced chives. Salt and pepper to taste.
CHEF’S SECRET
Add lemon slices under the salmon steaks for a tangy note.
- For a lighter version, replace the crème fraîche with Greek yogurt.
- For some added crunch, garnish the dish with toasted fennel seeds.
- For a complete meal, serve with a side of basmati rice or quinoa.
Braised salmon with white wine and fennel is a dish that evokes elegance and simplicity in a symphony of delicate flavours. This dish, skillfully combines the richness of salmon with subtlety of fennel and white wine in a refined dish. Each piece of salmon is cooked to perfection and absorbs the delicate flavour of the wine and the fennel. This combination creates a harmonious blend of flavour that enhances the natural sweetness of the fish.
The red pepper adds vibrant colour, freshness, and a hint of sweetness. The creamy sauce, a blend of cooking juices and crème fraîche, coats the salmon, adding a rich texture to each bite. The chopped chives, sprinkled just before serving, add flavour and colour to this elegant dish.
Ideal for a weekday dinner or a special occasion, this braised salmon is both a delight for the taste buds and a feast for the eyes. Its careful presentation and balanced flavours will impress guests and the high Omega-3 content in salmon make it a healthy choice as well.