Fennel-Braised Salmon

Fennel-Braised Salmon

A delicious way of cooking salmon which captures the flavour of the fennel, carrots and celery.

Serves 4

Core 1½ pts the whole recipe (wine)

Points plan 5½ pts per serving

1 tbsp olive oil

1 bulb fennel, (approx 250g) cut itno thin strips

3 medium carrots, cut into thin strips

2 sticks celery, cut into thin strips

150ml dry white wine

75ml water

4 fresh salmon steaks (150g each)

salt & pepper

½ pot 0% total Greek yogurt

2 tbsp chopped fresh parsley

Heat oil in a large pan.  Add fennel, carrots and celery strips and stir-fry gently for aabout 4 mins until the veg are just softening but not changing colour.

Remove from the heat and carefully pour in the wine and water.  Return to a low heat and place the salmon fillets on top of the veg. Season well and cover with a tight fitting lid.  Simmer 10 mins until fishflakes easily and veg are cooked but still quite crunchy.

Carefully lift out the salmon onto serving plates, surround with the veg, leaving the juices in the pan.

Bring the juices to a boil, reduce the heat and stir in the yogurt...DO NOT BOIL.  Heat through very gently to prevent curdling.  Sppon over salmon, sprinkle with parsley and serve