Salmon with Fennel and Mint

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

The distinctive, licorice flavor of fennel is a delicious base for this moist and tender fillet of salmon. A refreshing mint sauce finishes the dish.

Ingredients

1 1⁄2 cups butter
6 bulbs fennel, trimmed, sliced lengthwise
1 1⁄2 cups fresh mint, chopped
Salt and pepper, to taste
12 Alaska salmon fillets, seasoned
3 cups chicken stock
1 1⁄2 cups dry white wine
1 1⁄2 cups fish fumet or bottled clam juice

Steps

1. In a skillet over medium heat, melt 1⁄2 cup butter, add fennel and cook, stirring occasionally, 5-8 min. or until crisp-tender.

2. Add about 1⁄3 cup mint. Season, then reserve and keep warm.

3. In same skillet, melt 6 tbsp. butter; add salmon and cook 1 min. Turn, cook 1 min. Transfer skillet to preheated 425° F. oven for about 5 min., until salmon is cooked through. Transfer to holding pan, reserve warm.

4. In same skillet, combine stock, wine, fish fumet, and 3⁄4 cup mint. Reduce to 3⁄4 cup; about 5 min. Strain mixture and return liquid to skillet. Whisk in remaining butter and mint.

5. On a plate, top fennel with 1 fillet and drizzle with sauce. Serve.

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources