Salmon with Saffron-Braised Cucumber and Fennel
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 small fennel bulbs (1 1/2 pounds)—halved, cored and cut into 1/2-inch dice
- 2 cucumbers—peeled, seeded and cut into 1/2-inch dice
- 1/4 cup dry white wine
- Pinch of saffron threads
- 1 1/2 cups vegetable stock or low-sodium broth
- 1 1/2 pounds skinless center-cut salmon fillet, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1 tablespoon all-purpose flour
Description
Food & Wine
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