Salmon with Vegetables in Fennel Seed Butter Sauce

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4 servings Easy
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Ingredients (15)

  • 4 filets of wild salmon, 6 ounces each, de-boned
  • 1/4 cup dry white wine
  • 1/2 cup clam juice
  • juice of 1/2 lemon
  • 1 bay leaf
  • 1 carrot
  • 1 leek, white part only
  • 1 small zucchini
  • 1 large handful watercress leaves
  • 1/2 stick cold unsalted butter
  • 1 tablespoon minced flat leaf parsely
  • 1/2 teaspoon fennel seeds
  • 1 piece dried kombu, 4 x 4 inches (a type of Japanese seaweed available at Whole Foods)
  • 1/4 cup canola oil
  • salt & pepper


This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen all night. It takes about 20 minutes to prepare. Mashed potatoes, roasted potatoes or asparagus would make nice accompaniments.


  1. 1Pre-heat oven to 400˚. Wash and dry fish. Set aside
  2. 2Re-hydrate the kombu by placing it a heatproof bowl and pouring 2 cups boiling water over it. Cover. Let sit for 10 minutes.
  3. 3Meanwhile, dice the carrot, leek and zucchini into small, equal size pieces. Mince the parsley and cut the cold butter into small pieces.
  4. 4Remove kombu from water, reserving water for later. Slice the kombu into very thin long strips. Heat a small sauté pan over medium-high. Add the oil. Fry the kombu a few strands at a time until crisp. Be careful not to let the oil smoke. Drain on paper towels. Set aside.
  5. 5Place fish, skin side down, on a baking sheet lined with foil. Spray or rub a bit of oil on the foil to keep the fish from sticking. Place in middle rack of oven and cook until you just start to see the white fat of the fish seeping out of the flesh (about 8 minutes). At that point it will be cooked perfectly. Turn off the oven and crack the door, keeping the fish warm.
  1. 1Prepare the sauce while the fish is cooking. Heat a medium sauté pan over medium-high. Add white wine, clam juice and 1/4 cup of the liquid from the kombu . Reduce by half. Add the bay leaf, lemon juice, carrot, leek, 1/2 teaspoon salt and 1/4 teaspoon pepper. After 1 minute add the zucchini and watercress. Turn heat down to medium-low. Cook 1 more minute. Add fennel seeds then add butter to the pan piece by piece, stirring until it melts in. Add the parsley. The fish should be done by this time.
  2. 2Serve the fish with sauce and vegetables spooned over the fish. Garnish the top with a few strands of the fried kombu.
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