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Oven Braised Salmon with Fennel
From The Pleasure of Your Company, by Mollie O'Neill

Any leftover salmon and fennel can be combined with cooked rice and a light vinaigrette to make a light lunch.


2 (2-1/2 pound) whole salmon fillets
2 1/2 cups white wine
2 tablespoons Pernod
1 large fennel bulb, trimmed, cored, and very thinly sliced, feathery greens reserved
Kosher salt
Freshly ground pepper to taste
12 cups stemmed watercress, blanched briefly, refreshed in cold water and drained
3 tablespoons fresh lemon juice


1. Preheat the oven to 350F (175C). Place the salmon in 2 large roasting pans. Pour half of the wine and half of the Pernod around the salmon in each pan. Scatter half of the sliced fennel over each fillet. Braise until the salmon is just cooked through, about 30 minutes, basting from time to time.

2. Using 2 long spatulas, carefully transfer the salmon to platters. Season with salt and pepper. Toss the watercress with the lemon juice and season with salt and pepper. Arrange the watercress around the salmon. Chop the fennel greens and sprinkle them over the top.

Yield: Serves 8

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