• 4servings
  • 15minutes
  • 415calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B9, B12, C, D
MineralsFluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 medium bulb fennel , cored and thinly sliced, plus fronds for garnish

  2. 4 (6 ounces each, about 1 inch thick) skinless salmon fillets

  3. Salt and pepper

  4. 1/4 cup(s) dry white wine

  5. 1/4 cup(s) water

  6. 1 cup(s) plain low-fat yogurt

  7. 1/4 cup(s) pitted green olives , finely chopped, plus olives for garnish 25 cup(s) packed finely chopped fresh chives , plus chives for garnish 1 tablespoon(s) fresh lemon juice

  8. 1 tablespoon(s) extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. In 8-inch by 8-inch glass baking dish, arrange fennel in single layer, then place salmon fillets on top. Sprinkle with 1/4 tsp. salt. Add wine and water to dish. Cover with vented plastic wrap and microwave on High 8 minutes or until fish just turns opaque throughout.

  2. If making ahead, remove and discard plastic wrap. Place new sheet of plastic wrap directly on surface of salmon, cover dish with another sheet of plastic wrap, and refrigerate overnight. If serving immediately, with slotted spatula, transfer salmon to paper towels to drain. Let cool to room temperature. Reserve sliced fennel in baking dish.

  3. Meanwhile, in bowl, combine yogurt, olives, chives, lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper. Cover; refrigerate up to 2 days.

  4. To serve, divide fennel among 4 serving plates. Top with fennel fronds, then salmon and sauce. Garnish with chives and whole olives.


Send feedback