Go Back
–+ servings
Poached Salmon with Fennel Compote and Roasted Asparagus on a plate

Poached Salmon with Fennel Compote and Roasted Asparagus

This Poached Salmon with Fennel Compote & Roasted Asparagus is pure elegance on a plate! Silky, perfectly poached salmon is infused with delicate aromatics, then paired with a caramelized fennel compote and tender roasted asparagus. Finished with bright citrus, fresh herbs, and a touch of seafood seasoning, every bite is light, buttery, and bursting with flavor!
No ratings yet
Print Pin
Protein: salmon
Cut: Salmon Fillet
Course: Main Course
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

  • 1 ButcherBox salmon fillets (wild caught or farm raised) 
  • 1 carrot
  • 1 stick celery 
  • 1 large onion 
  • 1 white wine
  • 1 bay leaf
  • 2 tbsp Captain’s Seafood Seasoning
  • 2 lemons
  • 5 cloves garlic
  • 1/2 cup olive oil
  • 1 head fennel
  • 2 tbsp Champagne vinegar 
  • 1 tbsp honey
  • 1 bunch asparagus
  • 1/2 bunch cilantro
  • 1 orange
  • 1/2 bunch parsley 
  • Kosher salt to taste 

Instructions

Preparation

  • Preheat the oven to 425F. 
  • Remove the salmon fillets from the packaging, pat dry with paper towels, and allow to sit on a plate to temper. 
  • Peel and dice the carrot, celery, and half of the onion (reserve the other half for the compote). 
  • Place the diced vegetables into a medium pot along with the wine, bay leaf, and Captain’s Seafood Seasoning. 
  • Cover with 1 quart of water and bring to a boil over high heat.  Once boiling, reduce to a simmer and simmer for 10 minutes.  After 10 minutes of simmering, keep on very low heat.  This is the court bouillon. 
  • While the court bouillon is cooking, let’s do the remaining knife work. 
  • Julienne the remaining half onion, julienne the fennel, and finely slice the garlic. Peel and cut the orange into thin slices. 

How to Cook 

  • Place 2 tablespoons of olive oil in a saute pan and heat over medium heat. 
  • Add the sliced onion, fennel, and garlic to the pan along with a pinch of salt.  Continue cooking on medium to medium low heat until the fennel and onion are very soft and translucent, about 10-15 minutes. 
  • Once the fennel and onion are very soft, add the vinegar and honey to the pan and cook until the pan is almost dry.  Remove from the heat, add the zest of 1 lemon and adjust the seasoning with salt and lemon juice; keep warm.  This is the fennel compote. 
  • Wash and trim the asparagus.  Place the asparagus in a bowl along with a drizzle of olive oil and pinch of salt.  Toss the asparagus and transfer to a sheet tray lined with parchment paper. 
  • To poach the salmon: Turn the heat off the court bouillon and add the juice of ½ lemon. 
  • Score the skin of the salmon and gently transfer the salmon into the hot court bouillon. 
  • Allow the salmon to cook for 5-7 minutes. 
  • While the salmon is cooking, transfer the asparagus into the oven and cook for 5-7 minutes. 
  • Once the salmon has cooked, gently remove it from the court bouillon and transfer onto a plate lined with a paper towel.  Gently peel the skin off of the salmon and finish with a sprinkle of Captain’s Seafood Seasoning. 
  • To finish, lay a bed of asparagus spears in the middle of your plate, add a nice spoonful of fennel compote, place the beautifully poached salmon on top, and top with parsley, cilantro, orange slices, another sprinkle of Captain’s Seafood Seasoning, and a drizzle of lemon juice. 
  • Dig in and enjoy a perfectly cooked, delicate fillet of poached salmon!! 
Share on Pinterest!Pin at @Butcher_Box!