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Salmon with Saffron-Braised Cucumber and Fennel
© Tina Rupp

Salmon with Saffron-Braised Cucumber and Fennel

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  1. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  2. 2 small fennel bulbs (1 1/2 pounds)—halved, cored and cut into 1/2-inch dice
  3. 2 cucumbers—peeled, seeded and cut into 1/2-inch dice
  4. 1/4 cup dry white wine
  5. Pinch of saffron threads
  6. 1 1/2 cups vegetable stock or low-sodium broth
  7. 1 1/2 pounds skinless center-cut salmon fillet, cut into 1 1/2-inch pieces
  8. Salt and freshly ground pepper
  9. 1 tablespoon all-purpose flour
  1. In a large saucepan, heat 1/4 cup of the olive oil. Add the fennel and cook over moderate heat for 2 minutes. Add the cucumbers and cook for 2 minutes. Add the wine and saffron and cook until the wine has reduced by half, about 2 minutes. Add the vegetable stock and cook until the fennel is tender, 10 minutes.
  2. Meanwhile, season the salmon pieces with salt and pepper and dust them lightly with the flour. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the salmon pieces and cook over moderately high heat until barely cooked through, about 3 minutes per side. Transfer the salmon pieces to the saucepan and cook for 1 minute. Season the salmon with salt and pepper and serve at once.


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