Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 2 fennel bulbs, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large skillet or Dutch oven
- Cutting board and knife
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced fennel and onion to the skillet and sauté for 5-7 minutes until softened.
3. Add the minced garlic and sauté for an additional minute.
4. Pour in the chicken or vegetable broth and white wine, and bring to a simmer.
5. Add the salmon pieces to the skillet and gently stir to combine.
6. Cover the skillet and let the salmon cook for 5-7 minutes until it is cooked through.
7. Remove the lid and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 10g
Protein: 31g
Sodium: 520mg
Substitutions for ingredients:
- Salmon can be substituted with any other firm fish such as cod or halibut.
- Fennel can be substituted with celery or leeks.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to remove the skin from the salmon before cooking.
- Cut the fennel bulbs into thin slices for even cooking.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the salmon and fennel ragout in individual bowls or on a large platter for family-style dining.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Serve with a side of crusty bread or over a bed of rice or quinoa.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A simple green salad with a lemon vinaigrette
Troubleshooting Advice:
- If the salmon is not cooked through after 5-7 minutes, cover the skillet and let it cook for an additional 2-3 minutes.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
Food Safety Advice:
- Be sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Ragout is a French stew that traditionally includes meat and vegetables in a rich sauce. This salmon and fennel ragout puts a modern twist on the classic dish.
Flavor Profiles:
This dish is creamy, savory, and slightly sweet from the fennel.
Serving Suggestions:
Serve this dish as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A