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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salmon with Fennel, Parsley, and Capers Recipe

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This recipe for Salmon with Fennel, Parsley, and Capers is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. capers
¼ c. Italian parsley, chopped
1 Tbsp. fennel seeds
½ lemon, juiced
½ tsp. sea salt
¼ medium onion
2 Tbsp. extra virgin olive oil
Directions:
Directions:
1. Place onion, fennel, and lemon juice in medium saucepan and cover with 1" of water.
2. Bring to a boil and simmer for 5 minutes.
3. Remove from heat and add the salmon to pan (2 portions, seasoned with sea salt).
4. Sprinkle with capers and parsley. Cover pan.
5. Simmer for 8-10 minutes, until fish is almost flaky.
6. Place the beggies in bottom of a shallow bowl and the fish on top. Drizzle with olive oil and sprinkle with parsley.

*You can bake the salmon separately, if desired. Bake for 20 minutes at 400º F.
Number Of Servings:
Number Of Servings:
2

 

 

 

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