Seared Salmon with Baked Fennel and Tarragon


6 baby fennel, trimmed, halved
sea salt
Freshly ground black peppercorns
1/2 cup chicken stock
1/4 cup white wine
1/3 cup fresh tarragon leaves
2 tsps finely grated lemon rind
6 Atlantic salmon fillets, about 180 g each


  1. Place fennel in large baking dish, sprinkle with salt and pepper Add stock, wine, tarragon and rind, bake in slow oven (150°C) about 40 minutes or until fennel is tender.
  2. Cook salmon, in batches, in oiled frying pan until lightly browned on both sides and cooked as desired. Serve salmon with fennel mixture

Makes 6 servings.

Source: Simply Lite Food