Poached Salmon With White Bean And Radish Salad

• 1 teaspoon fennel seeds, crushed
• 4 skinned sockeye salmon fillets (6 oz. each)
• 2 cups reduced-sodium chicken broth
• 1/2 cup dry white wine, such as Pinot Grigio
• 2 teaspoons lemon juice
• 1 rosemary sprig plus 1 tsp. chopped fresh rosemary leaves
• 1 bay leaf
• 2 ounces baby spinach leaves (4 cups lightly packed)
• 1 can (15 oz.) cannellini beans, drained and rinsed
• 8 to 10 small red and/or French Breakfast radishes, very thinly sliced
• 5 tablespoons olive oil, divided
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon minced garlic
• Salt and pepper
• Rosemary blossoms (optional)

1. Heat a wide, deep frying pan over medium-high heat. Add fennel seeds and toast until fragrant. Arrange salmon over toasted fennel and add broth, white wine, lemon juice, rosemary sprig, and bay leaf. Bring to a simmer, then cover and cook until salmon is no longer translucent but still moist in the center, 2 to 4 minutes total. (It will continue to cook as it sits.)
2. Meanwhile, in a medium bowl, toss spinach, beans, radishes, 1/4 cup oil, the vinegar, garlic, chopped rosemary, and salt and pepper to taste. Divide salad among 4 wide, shallow bowls. Gently lift salmon fillets from poaching liquid and place each on a salad.
3. Pour about 1/2 cup poaching liquid into each bowl. Drizzle salmon with remaining 1 tbsp. oil and sprinkle with rosemary blossoms, if using.

fennel seeds, sockeye salmon, chicken broth, white wine, lemon juice, rosemary, bay leaf, baby spinach, cannellini beans, red, olive oil, white wine vinegar, garlic, salt, rosemary blossoms

Taken from www.myrecipes.com/recipe/poached-salmon-white-bean-radish-salad (may not work)