|Cook Time||10 minutes|
|Total Time||1 day|
I gleaned this recipe — one of my favorite ways of cooking salmon — while working at Genoa restaurant in Portland. Agrodolce translates as sweet and sour.
|6||fresh wild-caught salmon fillets (about 6 to 8 ounces each)|
|¼||cup freshly squeezed lemon juice|
|⅓||cup Dijon mustard|
|2½||Tbsp. finely chopped fresh fennel leaves|
|⅓||tsp. ground fennel|
|1||lemon, cut into 6 wedges|
This content is from the Culinate Kitchen collection.
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