Robert Irvine’s eat!

All rights reserved 2012

Pan-Seared Salmon, Tomato Fennel Broth

½ lb- red tomatoes- roasted or 2 cups sundried tomatoes
¼ cup- fennel bulb- shaved thin- white only
4 tablespoons extra virgin olive oil
¼ cup- onion- diced
¼ cup- carrot- diced
1/4 cup- fresh orange juice
1/4 cup- white wine
1 tbsp- garlic minced
2 cups-  clam juice or fish stock- court bouillon
salt and pepper to taste
3 tbsp- butter- room temp
2 -3 oz salmon fillets- from whole skin on fish
1 tsp- ground fennel
Salt and pepper to season


Over medium high heat, in a saucepan, sweat fennel, onions, and carrots with olive oil, cooking until vegetables are softened, 15 minutes. Next in same pan, deglaze with white wine, once wine has reduced add stock and orange juice , reduce heat and allow liquid to cook until liquid has reduced by half. Once reduced add tomatoes and garlic, and allow sauce to further simmer for 15 minutes, taste and season Remove sauce pan, pour through chamois or strainer, return to pan and finish with butter. Keep warm

Season skin side with fennel, salt and pepper, then season bottom with salt and pepper. In sauté pan, over high heat, add oil until pan reaches smoking point, reduce heat and add seasoned fish skin side down, cooking for 2-3 minutes, flip fish fillet, reduce heat and continue to cook for 5-6 minutes, spooning reserved oil over fish to keep skin crisp. Once fillet is cooked, remove from pan and serve.