Pan Roasted Wild Salmon with Braised Fennel and Port Wine Reduction
Pan Roasted Salmon with Braised Fennel and Port Wine Reduction
Ingredients
- 4 pieces of salmon skin-on
- 1 tablespoon canola or olive oil oil
- kosher salt and black pepper
- 3 fennel bulbs about 2 lbs with stems
- 10 oz red pearl onions
- ½ cup white wine
- 2 cups chicken stock
- 2 tablespoons olive oil
- 3 short branches of fresh rosemary about .25 oz
- kosher salt and black pepper
Port Balsamic Reduction
- 1 cup red wine
- ½ cup Port wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon cold butter
- kosher salt and black pepper
Instructions
- Preheat the oven to 400 degrees.
To Braise the Fennel:
- Cut the stalks off the fennel bulb and trim the root end. Reserve some of the fennel fronts for garnish if desired. Cut the bulb in half lengthwise and then each half into 4 wedges.
- Cut the stem ends off the pearl onions and then peel off the outer skin. Leave the onions whole.
- Heat a large sauté pan and add the olive oil. Add about half of the fennel in a single layer in the pan and cool until golden brown. Turn the fennel over and cook the other side. Season with salt and pepper. When both sides are brown, move the fennel pieces to a 9”x13” baking dish.
- Cook the remaining fennel pieces along with the pearl onions until brown and add them to the baking dish.
- While the sauté pan is still hot, add the wine and chicken stock, bring to a simmer, then pour over the fennel and onions in the baking dish. Add the rosemary branches to the pan and then place the pan in the oven, uncovered.
- Cook for 35-45 minutes or until the fennel is tender.
To cook the salmon:
- Place the pieces of salmon on a plate skin side up. Pat dry with a paper towel and season with salt and pepper.
- Heat a large sauté pan and then add the oil. Using long tongs, gently place the salmon in the hot pan, skin side down. Depending on the thickness of the fish cook for about 4-5 minutes until the skin is crispy and golden brown. Gently turn the fish over and cook the flesh side of the fish. If the piece is very thick, you may want to finish cooking the fish in the sauté pan, in the 400 degree oven (assuming it is in an oven-safe pan). Finishing in the oven will allow the fish to cook move evenly. You’ll want to allow about 5 minutes of cooking time for each inch of thickness of the fish.
- To serve, remove some of the braised fennel and onions from the braising liquid and place them on a plate. Rest the pan roasted salmon on top, crispy skin side up.
Port Balsamic Reduction
- In a small stock pot, add the red wine, port, and balsamic vinegar. Bring to a simmer and cook, reducing the liquid to a syrup. Watch it closely at the end of the reduction process because it can easily burn at this point.
- When the liquid is thick (after about 20 minutes) remove from heat and whisk in a tablespoon of cold butter. Season with salt and pepper. Spoon sparingly over the fish and onto the plate.