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How To make Broiled Salmon Fillets with Fennel Sauce

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2 lb Salmon fillets,boneless
2 tb Olive oil
1/2 c Water
5 tb Butter,room temp.
1/8 ts Nutmeg
1/8 ts Cayenne
3/4 lb Head of fennel
1. Preheat the broiler. 2. Carefully inspect the fish
to determine if any bones remain. Using a pair of pliers, carefully pull away and discard the bones. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside. 3. Trim the fennel and cut into 1/4-in. cubes. There should be about 1 1/2 cups. Put the fennel in a saucepan and add the water a 1 tbsp of the butter. Cook 5 min. 4. Pour the fennel
mixture into the container of a food processor or blender and add the remaing butter. Process to a very fine puree. Ther should be about 1 1/4 cups. pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 min. 5. Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat. Cook about 4 min. on one side, turn and cook about 4 min. on the other side. 6. Transfer the salmon to a warm serving dish. Serve with hot fennel sauce spooned over or on the side. Salmon lovers here you go. Name for this dish: Filets de saumon sauce au fenouil

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Ingredients:
2 salmon fillets, each about 150 g
1 bulb of fennel
1 orange
Salt, pepper,
Cream cheese
Herbs of your choice (like chives, parsley)

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Broiled Salmon with a creamy dill sauce, this is a great recipe, and it is easy to make. Free printable recipe and instructions can be found at: Once you make this salmon dish, and see how great it taste you will be making it all of the time in your kitchen. It is an easy dish to make for company, and they will love it.

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WHOLE ROASTED SALMON WITH TOMATOES, PEACHES, AND FENNEL WITH HERB YOGURT SAUCE
Yield/ Number of Servings: 4
Hands on Time: 15 min
Total Time: 45 min

2 cups mixed cherry tomatoes
2 peaches, cut into wedges (1 ½ cups)
1 small fennel bulb, thinly sliced, fronds reserved for garnish
1/3 cup olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. lemon zest
3 Tbsp. lemon juice
1 (1 ½ lb) piece salmon
2 Tbsp. stone ground mustard
1 cup Greek yogurt
1 Tbsp. chopped fresh dill
2 tsp. chopped fresh thyme
1 Tbsp. chopped fresh chives
1 clove garlic, grated

1. Heat oven to 425F. Toss tomatoes, peaches, fennel, olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and lemon zest in a 9 x 13 baking dish. Bake 10 minutes.
2. Reduce oven temperature to 300F. Place salmon skin side down on top of roasted peach mixture in pan. Season salmon flesh with ½ teaspoon salt and ¼ teaspoon pepper. Brush mustard over salmon. Return baking dish to oven and bake 20-25 minutes, or until salmon is done.
3. Whisk together yogurt, dill, thyme, chives, garlic, lemon juice, pinch of salt and pepper in a medium bowl. Serve salmon and roasted peach mixture with yogurt sauce and sprinkled with fennel fronds.

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