- 11/2 salmon fillet, cut into 8 pieces, skin and bones removed
- 1 tbsp. + ¼ cup chicken or vegetable broth
- 1 large fennel bulb sliced thin, save 1 chopped green
- Tops to use for garnish
- 2 tbsp. fresh squeezed lemon juice
- Salt and white pepper to taste
- Season salmon with a little salt and while pepper. Set aside
- Heat 1 tbsp. in 10-12 inch stainless steel skillet. Saute fennel bulb in broth over medium heat for 1 minute stirring constantly.
- Add ½ cup broth , lemon juice, pinch salt and pepper, And place salmon on top.
- Reduce heat to low and cover. Cook for about 5 minutes. Do not overcook fennel, or it will lose its. Seasoning top taste and serve.
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