POACHED SALMON WITH WINE AND FENNEL FRONTS ENJOY DAN:

           POACHED SALMON WITH FENNEL FRONDS by CHEF DAN:

Serves 4

INGREDIENTS:

4 (6 Oz) skinless salmon fillets

1/2-cup fennel fronds, chopped

4 spring’s dill

1 lemon thinly sliced

1 cup dry white wine (such as BLOOMS SEMILLON)

1 tablespoon white peppercorns

Coarse sea salt

3 cups water

DIRECTIONS;

1.   In a sauce pan over medium-heat.

2.   Bring fennel fronts, dill, lemon slices, wine and peppercorns  and 3 cups of water to a simmer.

3.   Season with salt.

4.   Add salmon; cover.

5.   Reduce heat and simmer gently until just opaque, abbot 6-8 minutes.

6.   Remove salmon and lemon wedges with a spatula.

7.   Serve with jasmine rice and lemon slices.

ENJOY DAN:                                                BON-APPETITE!!