Celery Leaf & Fennel PoachedĀ Salmon

August  7, 2020
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Photo by Quisine Queen B
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

A quick and easy recipe of salmon poached in an aromatic broth of celery leaves, fennel seed, garlic, and thyme. A healthy, Keto, Paleo, Whole 30, Gluten-free main dish with major flavor but without major calories. —Quisine Queen B

What You'll Need
  • 3-4 salmon fillets (4-6 oz), skinned
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 3 garlic cloves, chopped
  • 2 1/2 cups broth of your choice
  • 1/2 onion, halved
  • 1/3 cup fresh celery leaves
  • 1/4 teaspoon fennel seed
  • 8 sprigs of thyme
  • Lemon for garnish and to squeeze on fish
  1. Season the salmon fillets with salt and pepper. In a large skillet on medium heat, add the oil and saute the garlic.
  2. Pour in the broth and add in all of the remaining ingredients. Bring it to a simmer.
  3. Nestle the salmon (skinned side down) into the poaching liquid. Place some of the celery leaves on top of the salmon. Cover and cook for 5-10 minutes (depending on the thickness) or to the desired doneness. Be careful not to overcook.
  4. Serve with a squeeze of lemon juice over the fish before serving and a side of veggies of your choice. Enjoy your nutritious dinner!

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