Poached Salmon Swimming On Fennel With Saffron And Clams

• 1/4 cup olive oil
• 2 lbs salmon fillets, seasoned with
• salt & pepper
• 1 -2 stalk fennel, whites sliced & greens for garnish (You can use a onion fennel mixture)
• 2 garlic cloves, crushed
• 1 teaspoon dried saffron, crushed
• 1 (8 ounce) bottle clam juice
• 1/2 cup white wine
• 1 (15 ounce) can of rienzi white clam sauce
• salt and pepper

1. Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
2. Add saffron and toss to release the beautiful yellow color and aroma.
3. Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
4. Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
5. Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
6. Add white clam sauce heat 2 minutes.
7. Adjust seasoning.
8. Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.

olive oil, salmon, salt, stalk fennel, garlic, saffron, clam juice, white wine, clam sauce, salt

Taken from www.food.com/recipe/poached-salmon-swimming-on-fennel-with-saffron-and-clams-63092 (may not work)