Ingredients:
1/4 cup olive oil
2 lbs salmon fillets, seasoned with
salt & pepper
1 -2 stalk fennel, whites sliced & greens for garnish ( You can use a onion fennel mixture)
2 garlic cloves, crushed
1 teaspoon dried saffron, crushed
1 (8 ounce) bottles clam juice
1/2 cup white wine
1 (15 ounce) cans of rienzi white clam sauce
salt and pepper
Directions:
Saute Fennel and Garlic in olive oil for 8-10 minutes till tender and lightly golden.
Add saffron and toss to release the beautiful yellow color and aroma.
Add clam juice, wine, and clam juice for can clam sauce bring to simmer.
Place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan.
Simmer low heat a barely simmer for 10 minutes. Less time if very thin fillets.
Add white clam sauce heat 2 minutes.
Adjust seasoning.
Garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.
Servings: 6-8
Time preparation: 10 min.
Time total: 25 min.