Poached salmon with fennel relish

By Dr. Ronald Hoffman

Serves 4

3 cups water
1 cup dry white wine
1 teaspoon fennel seeds, coarsely chopped
1 bay leaf
1 tablespoon whole white peppercorns
1 lemon, cut into 4 sections
2 4-ounce, 1-inch-thick salmon fillets, without skin
1 cup cucumber, peeled, seeded, chopped
1/2 cup fennel, chopped
1/2 cup green onion, chopped
1/2 cup radish, chopped
2 tablespoons sour cream
1 tablespoon Dijon mustard
Salt
White pepper, freshly ground

1. Bring the first six ingredients to a simmer in a heavy saucepan over low heat. Let steep for 15 minutes and then strain into a bowl. Return the liquid to the same pan and bring to a boil. Turn off the heat. Add the salmon and cook for 5 minutes per side. Using a slotted spatula, transfer the salmon to a baking sheet. Cover and refrigerate. This can be made a day ahead.
2. Combine the remaining ingredients in a small bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. When you’re ready to serve the dish, place the salmon on plates. Spoon the relish over the salmon and serve.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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