"One of my favorite fish is wild Alaskan salmon. If you can get it when it’s fresh, there’s nothing better. " Click here to read the rest of Ted Danson’s stor and to learn how you can win a copy of his book, Oceana For Ted’s recipe for a quick rice pudding dessert, click here
Poached Salmon With Fennel and Arugula
- 1½ cup good Chardonnay
- 1½ cup clam juice
- ½ cup water
- 1 lemon, cut in half
- 1 orange, cut in half
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 4 (6-oz) fillets wild salmon, skinned
- 3 cup poaching liquid
- ¼ lb fresh peas
- 2 bulbs fennel
- ½ lb arugula
- ½ lb cherry tomatoes
- 3 Tbsp pine nuts
- 1 Tbsp fresh tarragon, chopped
- Juice of 1 lemon
- 4 Tbsp extra-virgin olive oil
- Salt and pepper
Combine all poaching ingredients in a saucepan and simmer for 15 minutes. Strain and let cool.
Place salmon in a 3-quart saucepan and add just enough poaching liquid to cover it. Put lid on pan and lightly simmer until salmon is cooked to medium, 8 to 10 minutes. Remove salmon, reserving liquid, and let it cool.
Simmer fresh peas in reserved liquid for 3 to 5 minutes or until bright green. Strain peas; discard liquid.
Slice fennel and combine with arugula, tomatoes, pine nuts, tarragon, and peas. Dress with fresh lemon juice, olive oil, and salt and pepper to taste. Top greens with poached salmon. Serve.
Serves 4. Per serving: 510 calories, 19g carbs, 45g protein, 29g fat, 80mg cholesterol, 160mg sodium