COLD POACHED SALMON W/FENNEL-PEPPER RELISH

Relish:

3/4 c finely chopped fennel

3/4 c finely chopped red pepper

1/4 c finely chopped onion

3 tbsp white wine vinegar

1 tbsp finely chopped fresh tarragon

or 1 tsp dried tarragon

1 tbsp sugar

2 tsp capers

1/4 tsp salt

Salmon:

1 c chopped onion

1/2 c chopped carrot

1/3 c chopped celery

2 c seafood broth or clam juice

12 oz dark ale

1 bay leaf

4 lbs salmon fillet

To prepare relish, combine ingredients, stirring well. Cover and chill.

To prepare salmon, combine onion through bay in a Dutch oven, bring to a boil. Reduce heat, cover and simmer 20 minutes. Strain liquid and discard the solids.Return the liquid to pan; bring to a simmer. Add salmon, cover and cook 5 minutes. Remove from heat, let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid.

Serve relish over salmon.

Yields 8 servings

Nutrition:

Calories 338 Carbohydrates 12.7 g

Fat 13.2 g Fiber 1.3 g

Cholesterol 88 mg Protein 37.3 g

Sodium 315 mg

I wanted a dish to serve at a party so I used a large salmon fillet weighing 6.7 lbs. The challenge was in finding a pan large enough to accommodate the fillet. I used a broiler sheet, covered it with foil and placed it over three burners on the cooktop. (My cooktop is configured with 5 burners – one in the center and two on either side.) The cooking time increased from 5 minutes to 20 minutes.