North Atlantic Poached Salmon with Irish Butter Sauce
Salmon can be the perfect centerpiece to a romantic meal. This salmon recipe features both the aphrodisiacs of salmon and fennel served in a creamy, Irish butter sauce. It's a fairly simple dish that's hard to resist.
Ingredients
- 2 8- oz North Atlantic Salmon filets
- 1 tsp salt
- 1/2 head fennel coarsely chopped
- 1 shallot finely minced
- 1 Tbsp white wine
- 2 Tbsp very cold, unsalted Irish butter cut into cubes
- Salt and pepper
- Squeeze of fresh lemon
- 1/4 tsp chopped parsley
Instructions
- Fill a medium-sized saucepan half full with water, salt and bring to a boil.
- Reduce the water to a gentle simmer, add the fennel and fish. Cover and cook for 15 minutes.
- Turn off and keep fish in water while you make sauce.
- Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry.
- Remove from heat and whisk in butter one cube at a time, butter will start to thicken.
- Season with salt, pepper and lemon.
- Serve over the poached salmon and garnish with parsley.