Serves 4 / Steaming helps protect salmon's fragile omega-3 fats from heat damage. The rich and simple fennel purée makes this meal something special. Serving tip: Accompany with steamed asparagus drizzled with garlic-infused flax oil.
Juice from 1/2 lemon
3/4 cup dry white wine
1/2 teaspoon salt
1-2 bulbs fennel, quartered and thinly sliced (about 4 cups)
1/2 cup packed fennel fronds
2 tablespoons flax oil
4 4-ounce salmon fillets, skin removed Zest from 1 lemon
Freshly ground black pepper
1 teaspoon virgin olive oil
1 tablespoon chopped shallots
2 tablespoons dry white wine
4 sprigs fennel fronds, for garnish
1. To make fennel purée: Combine lemon juice with wine and salt in a deep saucepan with a tight lid. Add fennel slices. Bring to a boil, stirring. Reduce heat, cover, and simmer until fennel is very tender and nearly all liquid is absorbed, about 1 hour. Transfer to a food processor, along with fennel fronds. Purée until smooth. Reserve (you'll add the flax oil later).
2. Place salmon, skin side down, on a plate, tucking any thin flaps under to form uniform thickness. Grate lemon zest over fillets and season with pepper. Cover and refrigerate until ready to cook.
3. Select a pan with a tight-fitting lid wide enough to amply accommodate fish. Spread olive oil evenly over the bottom. Sprinkle with chopped shallots. Place fillets on top, spacing evenly; season lightly with salt. Pour wine around fish. Place over high heat until wine begins to bubble, then immediately cover and reduce heat to lowest setting. After 2-3 minutes, check salmon; it should be just opaque but still very tender. Turn off heat and replace cover.
4. Reheat fennel purée over medium heat, stirring; remove from heat and whisk in 2 tablespoons flax oil. (Note: Do not reheat after adding oil.) Garnish with fennel fronds and serve with fennel purée on the side. Pass remaining purée separately.
PER SERVING (with 1/4 cup fennel purée): 254 cal, 51% fat cal, 14g fat, 2g sat fat, 62mg chol, 24g protein, 7g carb, 2g fiber, 326mg sodium