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Source: America's Favorite Food Associations

Braised Salmon Steaks with Fennel
Salmon and fennel were meant for each other. This is an easy dish that is elegant enough to serve at a dinner party but fast and simple enough for a family meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
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4 salmon steaks, 1-inch thick
1 large fennel bulb
2 tablespoons fresh chopped thyme
1 teaspoon Crisco® Vegetable Oil
2 tablespoons white wine
salt and pepper
fresh thyme sprigs, for garnish




Preheat the oven to 375 degrees F.

Rinse the salmon under cold, running water and pat dry with paper towels. Trim the base and stalks from the fennel bulb. Slice the fennel bulb into 1/2-inch pieces.

Heat the oil in a medium frying pan over medium heat. Saute the fennel for about 5 minutes, stirring occasionally, until it begins to soften. Add the chopped thyme, wine, salt and pepper and cook for another minute or so until the flavors blend.

Transfer the fennel to a lightly buttered baking dish and spread in a layer. Arrange the salmon steaks on top and season them lightly with salt and pepper. Top each steak with a sprig of thyme, cover the dish with lightly buttered foil, and bake until the fish is just barely opaque, 10 to 12 minutes.

Transfer the salmon and fennel to warmed plates, spoon cooking juices over, and serve.





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