Famously oily Chinook salmon is a perfect match for fennel. In this rich dish, the fennel is caramelized, softening both its crunchy texture and biting flavor. Inspired by the flavors of bouillabaisse, this dish is much faster, much easier, and — if not as grand — just as satisfying.
|~||Pinch of saffron|
|1||Tbsp. white wine, vermouth, or water|
|1||tsp. smoked paprika|
|2||medium fennel bulbs|
|8||oz. Chinook salmon, fillets or steaks|
|2||Tbsp. olive oil, plus some for brushing|
Related post: Fennel
This content is from the Margarett Waterbury collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything