More about "goats cheese crostini recipes"
STEAMED SALMON WITH FENNEL | KAREN'S KITCHEN STORIES
Steamed salmon served on a bed of fennel cooked with shallots, fennel seeds, and vegetable stock and then topped with an amazing buttery and lemony sauce also made with fennel.
Provided by Karen's Kitchen Stories
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Number Of Ingredients 11
- Wash the fennel bulb and cut the top off and discard. Cut several thin sliced off of the bottom of the bulb, enough for supporting the salmon filets while steaming.
- Remove the thick outer layer of the fennel and cut the rest into a half-inch dice.
- In 3-quart saucepan, combine the diced fennel, fennel seeds, shallots, minced garlic, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
- Strain the broth into a bowl and set the vegetables aside. Pour the broth back into the pan and reduce to 1/2 cup over high heat.
- Line your steamer basket(s) with the fennel slices and place the salmon filets on top. Salt and pepper the filets.
- Bring about 1 1/2 cups of water to a boil in a steamer pan. Add the steamer basket with the salmon, cover, and cook for 6 to 8 minutes, until done.
- While the salmon steams, make the sauce. In a blender, add half of the cooked fennel mixture and the reduced sauce and blend. Add the butter, a few pieces at a time, and blend. Finish by adding the lemon juice and salt if needed.
- Serve the salmon on a bed of the vegetables topped with the sauce and chopped flat-leaf parsley. Give the sauce an extra whirl in the blender right before topping the fish.
Nutrition Facts : Calories 369.59, FatContent 19.74, SaturatedFatContent 7.13, CarbohydrateContent 12.11, FiberContent 3.48, SugarContent 5.68, ProteinContent 35.65, SodiumContent 629.83, CholesterolContent 116.08
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