Salmon with Fennel, White Wine and Herbs

Then prep

• Season the 4 salmon fillets with salt. Set them aside on a plate.
• Cut the 3 tbsp butter into 3 pieces of 1 tbsp each. Put 2 pieces in one small bowl and 1 piece in another. The single piece is for the end.
• Halve the shallot and slice it thinly.
• Cut the fronds off the fennel bulb. Set the fronds aside for garnish.
• Halve the fennel bulb, cut out the core and slice it thinly crosswise.
• Tear the 2 tbsp tarragon and 1/4 cup parsley into a small bowl. Add the fennel fronds. This is the garnish.
• Measure the 1/2 cup white wine and the 1 cup broth.
• Set out a 12-inch skillet with a lid, a wide metal spatula, an instant-read thermometer and the serving bowls.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 4salmon fillets, 6 ounces each, about 1 inch thick
• kosher salt
• 3 tbspsalted butter, cut into 1-tablespoon pieces, divided
• 1 mediumshallot, halved and thinly sliced
• 1 mediumfennel bulb, halved, cored and thinly sliced crosswise, fronds reserved for garnish
• 1/2 cupdry white wine
• 1 cuplow-sodium chicken broth or vegetable broth
• 2 tbsplightly packed fresh tarragon, torn
• 1/4 cuplightly packed fresh flat-leaf parsley, torn

Steps

1. Set the skillet over medium-low. Melt the 2 tbsp butter.
2. Add the shallot, the fennel and 1/4 tsp salt.
3. Cover and cook 4 to 5 minutes, stirring often, until the fennel is tender.
4. Add the 1/2 cup wine.
5. Cook uncovered 2 to 3 minutes, stirring now and then, until the wine has reduced by about half.
6. Stir in the 1 cup broth. Bring it to a simmer.
7. Place the salmon in the pan, skin (or skinned) side up.
8. Turn the heat to low and cover. Set a timer for 3 minutes. Nothing to do until the timer goes.
9. When the timer goes, flip the fillets with the spatula. Cover again and set a timer for 3 minutes.
10. When the timer goes, check the thickest fillet: it's done at 120°F, or when it's slightly translucent in the center when cut into. If not, cover and cook up to 2 minutes more, then check again.
11. Move the salmon to the serving bowls with the wide spatula.
12. Turn the heat to medium-high. Bring the broth and fennel back to a simmer.
13. Simmer about 5 minutes, stirring now and then, until the sauce has thickened slightly. Set a timer for 5 minutes.
14. Add the last 1 tbsp butter. Stir until it melts into the sauce.
15. Turn off the heat. Taste the sauce and add salt if it needs it.
16. Spoon the sauce and fennel over and around the salmon.
17. Sprinkle with the garnish.

Notes

For 2 people, use 2 fillets and halve everything else.