Prep Time: 10 min. • Cook Time: 20 min.
Remove the tops from the fennel bulbs and cut the bulbs in half lengthwise. Cut a ‘V’ shape to remove the core, then slice into thin strips lengthwise. Remove the leafy green parts from the fennel tops and chop them roughly. Season the salmon with ½ tsp salt per piece.
Heat a large frying pan over high heat. Once hot, add 1 teaspoon of olive oil and place the salmon fillets in the pan. Sear on one side. Once brown on one side, remove from the pan and set aside.
Wipe the pan clean and return to a medium-high heat. Add 1 teaspoon of olive oil and the sliced garlic. Cook until the garlic is soft but not browned. Add the diced tomatoes, chili flakes, clam juice, fennel bulb slices, and sliced potatoes. Cover the pan, bring to boil and reduce heat to low and continue to simmer until the potatoes are tender, about 15 minutes. Return the salmon to the pan and submerge in the sauce and continue to cook until the salmon is cooked through, about 5 minutes*.
Meanwhile, in a small bowl, combine the mayo, lemon juice, zest, and chopped fennel tops, reserving a few pieces of fennel greens for garnish.
Divide the potato-fennel stew evenly and top with the salmon pieces. Divide the fennel mayo sauce between the salmon pieces and garnish with the reserved fennel leaves.
*For food safety, cook salmon to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 800, Fat 49g, Sat Fat 9g, Trans Fat 0g, Cholesterol 110mg, Sodium 1930mg, Total Carbohydrate 48g, Fiber 7g, Sugars 11g, Protein 40g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free